Spicy Vegetables Casserole with Herbed Cobbler - Pure Free From

Spicy Vegetables Casserole with Herbed Cobbler

A hearty casserole that is a great way to spice up any leftover vegetables.

Yields6 ServingsTotal Time1 hr 35 minsDifficultyIntermediate

Ingredients

 2 GARLIC CLOVES (CHOPPED)
 1 kg PEELED AND 25MM CUBED VEGETABLES (BUTTERNUT SQUASH DE-SEEDED, SWEET POTATO, POTATO, CARROT)
 1 COURGETTE (CUT INTO 25MM CUBES)
 1 STICK CELERY (SLICED)
 2 SMALL RED ONIONS (CUT INTO WEDGES)
 1 tsp CHILLI POWDER
 800 g CHOPPED TOMATOES (TINNED)
 400 g TIN OF CANNELLINI BEANS (DRAINED AND RINSED)
 600 ml HOT VEGETABLE STOCK
COBBLER MIX
 225 g GLUTEN FREE FLOUR OR GRAM FLOUR
 1 tsp BAKING POWDER
 1 tbsp FRESH THYME LEAVES
 100 ml WATER
 YOU WILL ALSO NEED…1 X 21CM OVEN-PROOF CASSEROLE DISH 1 X 4CM CUTTER

Method

1

Preheat oven to 200°C/gas mark 6.

2

Grease the casserole dish with Pure spread, put in all of the cubed vegetables, onion wedges and garlic.

3

Sprinkle over the chilli powder and dot with the remaining Pure spread

4

Roast in the oven for about 35-40 minutes. Turn the vegetables over halfway through the cooking time.

5

Stir in the chopped tomatoes, beans and stock. Return to the oven for 30 minutes.

HERBED COBBLER:
6

Sift the flour and the baking powder into a bowl, rub in the Pure spread with the fingertips until the mixture resembles fine breadcrumbs.

7

Add the thyme.

8

Make a well in the centre of the mixture, add water and mix with a fork to make the dough.

9

Knead the dough briefly and then roll or press out to 2cm thickness. Cut into rounds using the cutter.

10

Approximately 15 minutes before the end of the cooking time, remove the vegetable casserole from the oven and place the cobbler discs around the outside of the casserole, slightly overlapping them to fit.

11

Cook until lightly golden.

12

Tips: Add cumin seeds to the cobbler mix instead of fresh thyme.