Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:55min › Ready in:1hr5min
Preheat the oven to 200 C / Gas 6.
In a large saucepan, fry the potatoes in 2 tablespoons of olive oil for 10 minutes. Add 1 1/2 tablespoons more olive oil. Add pepper, onion, chillies and mushrooms and fry for a further 4 minutes. Then add the courgettes and fry for a further 3 minutes. Finally add the tins of chopped tomato, garlic puree, tomato puree, basil, oregano and veg stock. Stir all together really well and put in a casserole dish.
Cook in the preheated oven for 30 to 40 minutes. Check to see if potatoes are soft. Heat up crusty bread, slice and butter it and serve 2 slices with each plate.
this was a really easy and really delicious recipe, although the ingredients could be more precise (size of tin of tomoatoes, herbs dried/fresh) but you can just go by what it looks/ tastes like and we managed to muddle through
the spice is really great and the potatoes make it filling and because of the colours of the vegetables it looks absolutely fantastic. - 06 Jun 2009
Lovely, spiced warm taste. I added a teaspoonful of paprika and the only herbs I had in the cupboard were Thyme and Parsley so I added half a teaspoonful of each. I also forgot to add the courgette - doh. Didn't matter, it was delicious. Served it with a generous dollop of colcannon. Yummy and filling. I'll be passing the recipe to a vegan friend of mine whose sure to enjoy it too Thanks x - 25 Jul 2014