Curried Vegetable Slice
Serves 6, Prep 15 mins Cook 30 mins
1/ cup olive oil
3 2 onions, chopped 3 cloves garlic, crushed 1 tblsp mild curry powder 500g packet frozen peas, corn and capsicum (3½ cups) 5 eggs, lightly beaten 1 cup self-raising flour ¼ cup mango chutney 1 cup finely grated
parmesan Salt and pepper, to taste Greek yoghurt and extra
mango chutney, to serve
1 Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 4cm above pan edges.
Heat oil in a medium frying pan over a medium heat. Add onions, garlic and curry powder. Cook, stirring occasionally, until soft. Add frozen vegetables. Cook, stirring for 1 minute. Transfer to a large bowl. Cool for 5 minutes. 3 Whisk eggs, flour and chutney in a large jug until combined. Stir in parmesan. Season with salt and pepper. Stir into vegetable mixture. Pour into prepared pan. Spread evenly. 4 Cook in a moderate oven (180C) for about 30 minutes, or until golden brown and firm to touch. Remove from oven. Stand for 10 minutes. Lift out of pan. 5 Serve warm slice cut into squares. Top with yoghurt and extra chutney.