Vegetarian Vegetable Casserole

Name: Vegetarian Vegetable Casserole
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp ground coriander Seeds; 1 tbsp ground cumin; 10 Whole ground cardamom Seeds; 1 Whole cinnamon stick (about 5 cm); 10 Black peppercorns; 6 cloves; 2 tbsp olive oil; 1 Finely Chopped White white onion; 2 tbsp Homemade garam masala; 225 g button mushrooms in Thin Slices; 1 green pepper in Thin Strips; 300 g green beans; 100 ml vegetable stock; 1 tsp ground turmeric; 1 tsp coarse salt; 200 g greek yogurt; 1 tsp corn starch; 4 tomatoes; 4 Hard-Boiled eggs in Half; 10 g Chopped fresh mint Leaves; 2 slices Stale Bread or Naan (About 240g); 125 ml Mild mango chutney

Make your own Garam masala - it's quick and the taste is great. Garam masala can be used in a vegetarian stew like this recipe or in other Indian inspired dishes.

https://www.arlafoods.co.uk/recipes/vegetarian-vegetable-casserole-with-garam-masala-skyr/

Instructions

Step 1

Shake all the spices in a pan over an even heat for approximately 3 minutes - until a delicate scent fills the air. Crush the spices with a mortar and pestle into a fine powder. Store the Garam Masala in a closed jar.

Step 2

Heat the oil in a large thick-bottomed pan at high heat. Saute the onions for approximately 2 minutes. Add garam masala and sweat for about another ½ minute.

Step 3

Add mushrooms, beans and pepper. Stir in yogurt and corn starch and add to the pan with the tomatoes. Heat well, stir and taste.

Step 4

Divide the eggs and prepare them on the hot vegetables. Sprinkle with mint. Serve the dish hot with naan and mango chutney.

Enjoy!

Ingredients

Homemade Garam Masala

Ground coriander Seeds	2 tbsp
Ground cumin	1 tbsp
Whole ground cardamom Seeds	10
Whole cinnamon stick (about 5 cm)	1
Black peppercorns	10
Cloves	6

Vegetarian Vegetable Stew

Olive oil	2 tbsp
Finely Chopped White white onion	1
Homemade garam masala	2 tbsp
Button mushrooms in Thin Slices	225 g
Green pepper in Thin Strips	1
Green beans	300 g
Vegetable stock	100 ml
Ground turmeric	1 tsp
Coarse salt	1 tsp
Greek yogurt	200 g
Corn starch	1 tsp
Tomatoes	4
Hard-Boiled eggs in Half	4
Chopped fresh mint Leaves	10 g