- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 25 minutes
- Effort: easy
- 2 medium carrots
- 2 small parsnips
- 200 g butternut squash
- 3 tbsp vegetable oil
- 1 tsp black mustard seeds
- 14 curry leaves, fresh
- 2 dried chillies, broken, seeds removed
- 3 large shallots, sliced
- 2 tsp dark brown sugar, heaped
- 0.5 tsp turmeric
- 200 g tomatoes, peeled, seeds removed and chopped
- 200 ml vegetable stock, or water
- 30 ml sherry vinegar
- 2 green chillies
- 100 g vacuum packed chestnuts, quartered
- 500 g mashed potato, , buttery, flavoured with toasted cumin and chopped coriander
Mix all the vegetables together in a bowl and set aside while you make the masala base. Heat the oil in a large pan over a medium heat and toss in the mustard seeds, curry leaves and dry chillies.
Swirl around for a couple of seconds before adding the sliced onions and garlic. Stir and fry until the onions turn golden around the edges.
Tip in the prepared vegetables, and sprinkle over the turmeric and sugar. Stir and fry for another minute before adding the chopped tomatoes, stock, vinegar and whole chillies. Cover and simmer for about 45 minutes, until the vegetables are tender.
Add the chestnuts 10 minutes before the casserole is ready. Turn the vegetables into an ovenproof dish and top with spiced mashed potato. Place under a grill, or bake in a hot oven until the top of the pie colours and crispens. Serve piping hot. You can also serve this dish as a casserole, without the potato topping - pass around a plateful of hot naans instead.
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