curried veg casserole

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xposted veg-recipe; eatL

 

 

* Exported from MasterCook *

 

Curried Vegetable Casserole or Vegetarian Bobotie

 

Recipe By :Rosemary Moon

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium onions -- finely sliced

2 tablespoons sunflower oil

1 tablespoon medium heat curry powder

1 teaspoon turmeric

1 1/2 pounds mixed diced root vegetables

2 tablespoons white wine vinegar

1 tablespoon dark brown sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 (1.5-oz) thick slice whole-wheat bread

2/3 cup seedless raisins

3 tablespoons fruit chutney

1/2 cup water

4 lime leaves (4-5)

1/3 cup shredded almonds

1 large egg -- beaten

2/3 cup milk

 

1. Preheat the oven to 350F. Cook the onion in the oil until it begins to

soften, then stir in the curry powder and the turmeric and cook for a further 1

to 2 minutes over low heat. Add the prepared root vegetables, vinegar, sugar,

salt, and pepper and cook gently over low heat until the vegetables begin to

soften.

 

2. Soak the bread in water for 3 to 4 minutes, then drain it, squeeze it dry,

and add it to the vegetables. Stir in the raisins, chutney, and water, then pack

the mixture into a buttered ovenproof dish. Bury the lime leaves in the mixture

and cover the dish with buttered foil. Bake in the preheated oven for 1 1/2

hours. Reduce the oven temperature to 300F.

 

3. Remove the foil from the dish and sprinkle the almonds over the vegetables.

Beat the egg with the milk, adding extra milk if necessary to make 1 cup . Pour

it over the vegetables; bake for a further 30 minutes at the lower temperature,

until the custard has set. Serve with mango chutney and a mixed salad.

 

Cuisine:

" Africa "

Source:

" High Fiber High Flavor by Rosemary Moon (2000 Firefly) "

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Per Serving (excluding unknown items): 272 Calories; 11g Fat (34.7% calories

from fat); 6g Protein; 41g Carbohydrate; 6g Dietary Fiber; 35mg Cholesterol;

459mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1

Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 492 0 20023 0 0 0 0 26177 0 382 0 2160 900018 0 0

 

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