Something rammed packed with vegetables this time.
To start, an epic veg chopping marathon. First into the pan went the onions until they begun to turn golden brown, and then the garlic, chilli powder and peppers were added for a few more minutes. Finally, the butternut squash was added (after a couple of minutes in the microwave to soften) and fried for a further 5 minutes.
Using a slotted spoon, the veg was removed into the casserole dish and a bit more oil added to the pan. Next it was the turn of the green beans, aubergine and courgette to fry lightly for a few minutes.
Finally, everything was added back to the pan, with the potato, tomatoes, sugar, tomato purée, salt, pepper and enough water to cover half the veg. This stage required two pans as my largest wok was brimming! This was left to simmer for thirty minutes.
Finally, the veg was tipped back into the casserole dish with the stock from the pan poured on top and placed into the oven to cook for another thirty minutes.
When cooked, the vegetables are all very soft and served with rice.
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