Vegetables & Side Dishes

Spicy Vegetable Bake

Recipe from: I Love Cooking


45 ml sunflower oil
1 large onion, coarsely chopped
500 g vegetables of your choice, diced
2 cloves garlic, crushed
2 cm gingerroot, finely grated
200 g soy mince, curry flavour
250 ml Safari Golden Sultanas
500 ml boiling water
200 ml prepared vegetable stock
5 jumbo eggs
300 g potatoes, peeled & sliced thinly
410 g can of coconut milk
65 ml fruit chutney
125 ml coriander leaves, chopped


Heat the oil and sauté onion until translucent. Add the vegetables and toss until glossy. Add the garlic, ginger, soy and sultanas and stir briefly. Add water and bring to a boil. Reduce heat, cover and simmer for 10 minutes or until the soy mince is cooked. Remove from heat and allow to cool a little.

Whisk together the stock and 2 of the eggs and stir into vegetable mixture. Place the potato slices into a deep, greased dish and spoon vegetable mixture on top. Whisk together the rest of the ingredients (including the remaining 3 eggs) and pour over mixture. Bake in a preheated oven at 200ºC for 45 minutes or until set. Allow to rest 10 minutes before serving.

Serves 6 8