Recipe - Spicy Vegetable Casserole

150 ml Olive oil; (One fourth pint)
3 lg Onions; cut or sliced up
1 lg Aubergine; minced
4 Mediumsize potatoes; peeled
and minced
225 g French beans; cut or sliced up into
short
; pieces (8oz)
2 tablespoon Garam masala; (2 x 15ml
spoon)
1 One fourth l Vegetable stock; (2 pints)
2 Peppers; 1 red and 1 green,
; deseeded and
; cut or sliced up
Half a mediumsize
cauliflower; divided into
; florets
100 g Mushrooms; quartered (4oz)
4 lg Tomatoes; quartered
2 Bay leaves
Chopped fresh herbs
225 g Lentils or split peas;
soaked overnight
; and cooked ''al
; dente'' (8oz)
1 220 gram can sweetcorn;
(7oz)
Salt

1. Heat the oil gently in a large casserole dish. Soften the onion in the
oil for several minutes.

2. Cook the aubergine until it has absorbed plenty of oil.

3. Add the potatoes and french beans to the onion and aubergine mixture and
stir until well warmed through.

4. Sprinkle over the garam masala and stir in well, then add the stock
gradually and heat through.

5. Add the peppers, cauliflower, mushrooms, tomatoes, bay leaves and herbs,
and simmer gently for 10 minutes, covered with a lid.

6. Then add the lentils or split peas and the sweetcorn and simmer for a
further 5 minutes.

7. Add salt to taste if necessary and it is ready to serve.

Converted by MC_Buster.

NOTES : Warming, nourishing and tasty, a dish like this is in no need of
meat it is a glorious feast in itself. There are no end of variations you
can try you can make it as simple or as extravagant as you like.

Converted by MM_Buster v2.0l.