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Spiced Autumn Vegetable Casserole

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Spiced Autumn Vegetable Casserole
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
0
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Ingredients

for
4
For the pumpkin curry
1 teaspoon
1 teaspoon
2
red chile (seeds removed and chopped)
1 clove
garlic (finely chopped)
1 tablespoon
freshly grated Ginger root
1 teaspoon
3 tablespoons
1 teaspoon
1
onion (chopped)
21 ounces
cup
canned Coconut milk (more if needed)
2 teaspoons
For the bean rice
1 tablespoon
1
onion (chopped)
1
red pepper (seeds removed, finely chopped)
2 cloves
garlic (crushed)
1 teaspoon
2 tablespoons
14 ounces
canned Bean (kidney beans, black beans, drained with liquid reserved)
1 cup
To garnish

Preparation steps

1.
For the pumpkin curry: put the coriander, cumin, chillies, garlic, ginger and turmeric in a bowl and pound to a paste. Set aside.
2.
Heat the oil in a large heavy-based pan and add the mustard seeds. When they pop, add the onions and spice paste. Add the pumpkin, stir well and cook over a low heat for 15 minutes.
3.
Add the coconut milk and tamarind paste. Stir well and bring to a boil. Reduce the heat and simmer for 10-15 minutes until the pumpkin is tender. Add a little more coconut milk if the mixture is too thick.
4.
For the bean rice: grease 4 ramekins.
5.
Heat the oil in a pan over a medium heat. Gently cook the onion, pepper and garlic until the onion is translucent. Add the salt and tomato puree. Reduce the heat to low and cook for 2 minutes. Stir in the beans and rice.
6.
Pour the liquid from the beans into a measuring jug and add enough water to reach a volume of 450ml|16 fl oz.
7.
Pour into the pan. Cover and simmer gently for 30-40 minutes, until the liquid is absorbed and the rice is cooked. Spoon into the ramekins and press down firmly.
8.
Turn out the rice onto 4 warm serving plates. Divide the curry between the plates and garnish with parsley.