Another great vegetarian casserole recipe which is both tasty and healthy.
Ingredients
500g (1 lb) pumpkin, peeled and cut into 1 inch cubes
2 tablespoons oil
15 g (1/2 oz) butter
1 onion, cut into segments
salt and pepper
1 turnip, diced
1 potato, diced
1 parsnip cut into 1 inch cubes
1 teaspoon medium curry powder
375ml (13 fl oz) vegetable stock
90 ml (3 fl oz) sour cream
fresh parsley to garnish
Method
Heat the olive oil and butter in a heatproof casserole dish. Add the onion and cook gently for 3-5 minutes or until softened. Season well.
Add the vegetables, curry powder, and stock and bring to a boil. Cover and simmer stirring for 20 minutes.
Remove the begetables with a slotted spoon and transfer to a warmed serving dish. Bring the sauce to a boil and stir in the cream. Cook gently, stirrng until thickened. Spoon the sauce over the vegetables, garnish with coriander and parsley.
serve with rice.
Serves 4