Vegetable Casserole

Preheat the oven to 180°C. Melt 1tbsp butter in a large saucepan. Fry 1 leek, sliced and 3 cloves garlic, finely chopped until soft. Add 1 can kidney beans, rinsed; 4 medium potatoes, peeled and chopped; 6 small carrots, peeled and chopped; 1 large sweet potato, peeled and chopped; fry for a few minutes then stir in 1 can coconut milk, 1/3 cup chopped tomato, 1/3 cup stock, 1 tbsp paprika, 1/2 tbsp basil and 1 tsp cayenne pepper. Transfer to casserole dish, cover, cook for 35 minutes. Mix 1 tsp cornflour with a little hot water to make a paste. Stir into casserole, cook for a further 5 minutes.

Serves 3 generously

Variations:

  • Swap butter for vegetable oil for vegan
  • A large onion can be used instead of leek
  • Cornflour can be left out, just add a little less liquid or cook for a little longer
  • Any root vegetables can be used instead of carrot and potato
  • Sweet potato can be substituted for squash or pumpkin
  • Any softer vegetables should be added 10 minutes into the oven cooking time
  • 2 tbsp tomato purée or tomato ketchup and an extra 1/3 cup of stock can be used instead of chopped tomato
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