Thai Root Vegetable Casserole
Inviting, aromatic and packed with seasonal deliciousness, this unusual curry is one you’ll make again and again.
Ingredients
- 500g butternut squash
- 350g baby Chantenay carrots
- 3 medium sized potatoes
- 3 tbsp groundnut oil
- 1 bulb of fennel
- 2 large chilies, deseeded
- thumb-sized piece of ginger peeled
- 3 shallots, peeled
- 1 lemon grass stalk
- 6 kaffir lime leaves, torn in half with spine removed
- 400g tin coconut milk
- 160g tin of coconut cream
- 1 small bunch of coriander
- 1 tsp salt
- cooked jasmine rice, to
Method
- 1
Preheat the oven to 200C/400F/Gas 5. Prepare the vegetables by peeling the butternut squash and potatoes and cutting into cubes about 5cm long. Trim the fennel if necessary, then slice into small wedges. Wash the carrots and leave them whole.
- 2
Add the chillies, ginger, shallots, lemongrass and half the coriander leaves and stalks to a mini chopper and pulse until a paste is formed. You may need to add a splash of water to the chopper to loosen the mixture.
- 3
Add the groundnut oil along with the paste to a large casserole pot and sauté for one minute before stirring in the root vegetables, ensuring that the vegetables are coated in the paste.
- 4
Add in the coconut milk, coconut cream, salt and lime leaves. If the level of the liquid does not cover the vegetables, top up with a little water so that all the vegetables are just covered.
- 5
Place in a preheated oven for one hour until the vegetables are cooked through but not mushy. Sprinkle with the remainder of the coriander, roughly chopped. Serve with jasmine rice.
PER SERVING: 42 FAT (Excluding extras)
Thai Root Vegetable Casserole was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 500g butternut squash
- 350g baby Chantenay carrots
- 3 medium sized potatoes
- 3 tbsp groundnut oil
- 1 bulb of fennel
- 2 large chilies, deseeded
- thumb-sized piece of ginger peeled
- 3 shallots, peeled
- 1 lemon grass stalk
- 6 kaffir lime leaves, torn in half with spine removed
- 400g tin coconut milk
- 160g tin of coconut cream
- 1 small bunch of coriander
- 1 tsp salt
- cooked jasmine rice, to
- 1
Preheat the oven to 200C/400F/Gas 5. Prepare the vegetables by peeling the butternut squash and potatoes and cutting into cubes about 5cm long. Trim the fennel if necessary, then slice into small wedges. Wash the carrots and leave them whole.
- 2
Add the chillies, ginger, shallots, lemongrass and half the coriander leaves and stalks to a mini chopper and pulse until a paste is formed. You may need to add a splash of water to the chopper to loosen the mixture.
- 3
Add the groundnut oil along with the paste to a large casserole pot and sauté for one minute before stirring in the root vegetables, ensuring that the vegetables are coated in the paste.
- 4
Add in the coconut milk, coconut cream, salt and lime leaves. If the level of the liquid does not cover the vegetables, top up with a little water so that all the vegetables are just covered.
- 5
Place in a preheated oven for one hour until the vegetables are cooked through but not mushy. Sprinkle with the remainder of the coriander, roughly chopped. Serve with jasmine rice.
PER SERVING: 42 FAT (Excluding extras)
Inviting, aromatic and packed with seasonal deliciousness, this unusual curry is one you’ll make again and again.
Thai Root Vegetable Casserole was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
