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Potato Casserole Veg  HT  MC  N. African   110mins


Serves  4      Hot    Vegetarian  Vegan   Vegetables  Main  Course   Dairy Free   Eggless



6 Garlic Cloves


2 teasp Paprika

˝ teasp Ground Cumin

˝ teasp Cayenne Pepper

1 tbsp Freshly chopped Coriander

2 tbsp Freshly chopped Parsley

The Juice of 1 Lemon

3 tbsp Red Wine Vinegar


3 tbsp Olive Oil

675g/1˝lb Potatoes, peeled and thickly sliced

1 Red Capsicum (Sweet Pepper)

1 Green Capsicum

1 Yellow Capsicum

4 Sticks Celery, cut into 5cm/2 inch pieces

450g/1lb Tomatoes, cut into eighths

extra Olive Oil



1.  Preheat the oven to 180C, 350F, Gas mark 4.  Cut all the Capsicums (peppers) into 2.5cm/1 inch squares.


2. Combine the garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor and process until smooth.


3. Add the herbs, lemon juice, vinegar, and 2 to 3 tablespoons olive oil pulse a few times to blend. Season to taste with salt.


4. In a large bowl, mix together the potatoes, peppers, and celery. Season with salt  and toss with the herb paste.


5. Transfer to a large shallow ovenproof dish. Scatter tomatoes among the potato and drizzle with a little olive oil.


6. Cover with a lid or aluminium foil and bake for 35 minutes. Remove the lid and continue to cook for 20 to 30 minutes or until the vegetables are tender. Serve hot.


More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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