Burmese Vegetable Casserole

January 4, 2019

This is a really tasty meal that can be left to cook itself while you do something more interesting. Like many curries, the leftovers are possibly even tastier than the original, after a night in the fridge...


1Preheat oven to 180°C, fan bake if possible

2Heat the oil in a heavy-based frying pan

3Sauté the onion, ginger and celery until the onion softens, add the spices and fry until they are fragrant, then add the pumpkin, cauliflower, almonds and pineapple and cook for 2-3 minutes, stirring throughout.

4Add the lentils and all other ingredients and mix well, bringing back to the boil.

5Transfer to a large casserole bowl and mix well.

6Cover and bake 45-50 minutes.

7Garnish with chopped parsley or coriander and serve with rice


3 Tbsp oil

1 medium onion, peeled and finely diced

2 tsp grated root ginger

2 stalks celery, chopped into roughly 2cm pieces

400g pumpkin, peeled and chopped into roughly 2cm cubes (you could also use kumara)

150g cauliflower, chopped into small florets

½ cup flaked almonds

1 400g tin unsweetened pineapple, drained

½ cup red lentils

Juice of 1 lemon

2 kaffir lime leaves (optional), very thinly sliced

2-3 tsp good quality curry powder

2 tsp garam masala

½ tsp ground nutmeg

2 Tbsp basil pesto

1 400g tin of coconut cream, made up to a total volume of 2 ½ cups with water

Salt and pepper to taste (probably about 1-2tsp salt)

Fresh coriander or parsley to garnish

2019-01-04T15:41:39+00:00 0 Comments

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