Turkish-style New Potato Casserole

    1 hour 20 min

    Found this recipe when I was detoxing and now it's a regular on my dinner menus. This cassrole is packed with vitamins, minerals and long term energy. If not on a detox, serve with warm crusty bread. Enjoy!

    County Armagh, Northern Ireland, UK
    4 people made this

    Serves: 4 

    • 4 tbsp olive oil
    • 2 onions
    • 2 medium aubergine
    • 3 courgettes
    • 1 red pepper and 1 green pepper
    • 1 cup of frozen peas
    • 115g of green beans
    • 450g of new potatoes
    • 1/2 tsp of cinnamon
    • 1/2 tsp of paprika
    • 1/2 tsp of pepper
    • 2 tbsp of fresh parsely
    • 2 cans of chopped tomatoes
    • 2 tbsp of garlic puree
    • 200ml of veg stock, made with 1 stock cube
    • black olives and parsley, to garnish.

    Prep:35min  ›  Cook:45min  ›  Ready in:1hr20min 

    1. First chop the parsley, onions, peppers and the courgettes. Then cube the potatoes and the aubergines into very small cubes. Cut the beans in half.
    2. Heat the oven to 190 degrees C/gas mark 5/375 degrees F. Heat 3 tbsp of the olive oil in a large heavy based pan, then add the onions and fry for 1 min. Then add the aubergine and saute for a further 3 mins. Then add the courgettes, peppers, peas, green beans, potatoes and all the herbs and spices except the parsley. Continue to cook for another 4 mins, stirring all the time. Transfer the the vegetables to a large ovenproof dish.
    3. Make up the stock cube with 200ml of boiling water. In a large jug or bowl, mix in the chopped tomatoes, fresh parsley, garlic puree and 1 tbsp of olive oil.
    4. Pour the veg stock over the veg mix first, then pour the tomato mixture over the top of that. Cover with foil and bake for 40-45 mins, until the vegetables are tender. Serve hot and garnish with black peppers and parsley.

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