I asked mum to ‘donate’ some recipes to me last week, and this one is the first of her offerings, and my goodness it is SO good! She has baked it for me and my brother growing up, but way back when vegetables were not so cool as they are today! By the way mum is a cookery teacher, and has an abundance of recipes, that I can’t wait to adapt and share, and mum is the reason I am so into my food! She’s an inspirational cook, and what I think she is especially good at is making foods so beautifully presentable, as well as tasting amazing. I will share a few of her gorgeous foods through my blog.
Any way back to the recipe! This is perfect for a main light meal, or alternatively serve with some crusty bread or pitta, or on the side of some meat or fish. Its so adaptable. I’m holding a dinner party next weekend and plan to make it in small ramekins as a starter. I also had it re-heated for lunch today and it was so good, and didnt go soggy at all. Recipe serves 4 -6.
- 2 large carrots diced
- 1 red or yellow pepper sliced
- 2 courgettes / or half a marrow chopped into chunks
- 1 large onion chopped
- 2 cloves garlic crushed
- 2 tsp cumin
- 2 tsp coriander (seeds or ground)
- 2 tsp turmeric
- 1 tsp chilli flakes
- 1/2 tsp fresh grated ginger
- 2 tbls olive oil or coconut oil
- 1 tbls tomato puree
- 450 ml veg stock
- seasoning (black pepper & sea salt)
- 3 tablespoons grated parmesan
For the Crumble topping:
- 80g of wholewheat flour / or gluten free flour
- 50g butter
- 80g oats / gluten free oats
- 2 tbls olive oil
- Pre heat oven to 180 degrees celcius
- Pour the oil into a large pan and heat on the hob, add the onion and garlic and fry for a couple of minutes until softened.
- Mix the herbs in a ramekin with three tablespoons water. Add the mixture to the pan and stir through and cook on medium for a further few minutes. Then add the vegetables and cook for another 5 minutes stirring the spice past through the vegetables.
- Add the tomato puree and the veg stock and stir well, cover and let simmer for around 15 minutes until the veg is softened but still firm.
- Whilst the veg is simmering, prepare the crumble.
- Put the flour and butter in a mixing bowl and rub with your fingers into bread crumb consistency. Stir in the oats and then add the oil and seasoning and stir well.
- Transfer the vegetable pan mix to an oven proof dish and spread out evenly, then sprinkle the crumble mixture over the top.
- Place in the middle of the oven and leave to cook for around 20 minutes, then add the parmesan on top and cook for a further 8-10 minutes until its starts to bubble up the sides.
- Serve and enjoy!