Recipe for Spicy Vegetable Casserole 
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Yield:
8 servings
Ingredients:
Amount Ingredient
150 ml Olive oil, (1/4 pint)
3 lrg Onions, sliced
1 lrg Aubergine, diced
4 med -size potatoes, peeled and diced
225 gm French beans, sliced into short pieces (8oz)
2 tbl Garam masala, (2 x 15ml spoon)
1/4 lt Vegetable stock, (2 pints)
2 x Peppers, 1 red and 1 green, de-seeded and sliced
Half a medium-size cauliflower, divided into florets
100 gm Mushrooms, quartered (4oz)
4 lrg Tomatoes, quartered
2 x Bay leaves
Chopped fresh herbs
225 gm Lentils or split peas, soaked overnight and cooked al dente (8oz)
1 x 220 gram can sweetcorn, (7oz)
Instructions:
Instructions: 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.

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.

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