Serves 4
Oven: 190ºC
Ingredients
- 50 g peas
- 225 g celery chopped
- 225 g carrots diced
- 225 g broccoli chopped
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp turmeric
- 1/2 tsp chilli powder
- 225 g onions chopped
- 2 cloves garlic crushed
- 2 cm root ginger ground
- 2 tbsp oil
- 1 tbsp tomato puree
- 400 ml stock
- Salt and Black pepper
For the Crumble
- 150 g plain flour
- 100 g butter
- 150 g porridge oats
- 4 tbsp oil
- Salt and Black pepper
Instructions
1
Prepare the vegetables
2
Mix the spices to a paste with 2-3 tablespoons of water
3
Heat the oil in a cast iron casserole and fry the onions, ginger and garlic until soft
4
Add the spice paste and cook for 2-3 minutes, stirring frequently
5
Mix in the vegetables and cook for 2 minutes
6
Add the stock and tomato puree, season, cover and simmer for 15 minutes
7
Put the flour in a small bowl and rub in the butter.
8
Stir in the oats and oil, season to taste
9
Sprinkle the mixture over the vegetables and bake for 25-30 minutes.