Rustling up a one-pan wonder, Le Creuset’s 3-ply Stainless Steel Deep Casserole will make it even better due to its even heat distribution.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 1 tablespoon mild olive oil
- 2 onions, peeled and cut into dice
- 2 tablespoons medium madras curry powder
- 2 teaspoons ground turmeric
- 4 carrots washed, peeled, and cut into 4cm chunks
- 4 potatoes peeled and cut into wedges
- 1kg cauliflower florets
- 500ml hot vegetable stock
- 250g dessert apples, peeled, cored, and sliced and placed in lemon juice
- 50g sultanas
- 2 tablespoons mango chutney
- 2 cups rice, white or brown
- 4 cups water
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Method
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1Place the casserole on a medium heat and add the olive oil.
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2Add the onions and sauté with the lid on for 5 minutes – reduce heat as needed.
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3Add the curry powder and turmeric and cook for 1 minute.
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4Add the carrots, potatoes, cauliflower, and coat in the spices.
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5Add the hot stock and place the lid on the casserole and simmer for 25 minutes.
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6Add the apple, sultanas and mango chutney and cook for a further 20 minutes.
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7Serve with steamed white or brown rice.
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8To cook the rice, pour the rice and water into a saucepan. Put on the lid and place over a medium heat.
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9For white rice, bring to the boil, once boiling remove from the hob and leave the lid on for 30 minutes.
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10For brown rice, once boiling, boil for 15 minutes then remove from the heat keeping the lid on for 30 minutes.
This recipe is a great way to use leftover vegetables so feel free to substitute with what you have available. If they are precooked, you can reduce the cooking time 15 minutes. The recipe also improves if left overnight in the fridge and can then be reheated.
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