Hughbert’s Veggie Casserole

(from hughbert’s recipe box)

Something I made up one day and it turned out kinda good.

Prep time: 20 minutes
Cook time: 110 minutes
Serves 5 people

Ingredients

  • 2 onions, cut into large pieces
  • 3 medium-large potatoes, quartered
  • 4 baby carrots, cut into inch-long pieces
  • 1 sweet potato, cut in large pieces
  • 1 tomato, quartered
  • 1 can peeled tomatoes
  • 2 cups water
  • 1 tbsp olive oil
  • 3 cloves garlic
  • 1/2 capsicum
  • 1 tsp mild paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground ginger
  • 2 tsp vegetable stock powder
  • rice (to serve)
  • green vegetables (to serve)

Directions

  1. Preheat oven to 180C

  2. Heat oil in a medium-large casserole dish on the stove

  3. Add onions and garlic (whole peeled cloves), cook until onion translucent

  4. Add potatoes, sweet potatoes, capsicum and carrots, cook for 5 minutes, mixing

  5. Sprinkle paprika, cayenne pepper, ground ginger and stock powder onto the vegetables and cook a further 5 minutes, stirring regularly

  6. Add canned tomatoes, fresh tomato and water and continue cooking until simmering

  7. Remove from heat, cover, place in oven and cook for 1 hour 45 minutes

  8. Meanwhile, prepare steamed rice and green vegetables to serve

  9. Remove from oven and serve on top of rice

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