Cur­ried Veg­etable Slice

Serves 6, Prep 15 mins Cook 30 mins

New Idea - - New Food Ideas -

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.

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