We may have been brought up with vegetable curries cooked to death, but we need not stick with them. This is because overcooking destroys all the nutritional properties of veggies, so nowadays I am careful about what I eat myself and what I serve at home. For the festive season, I’ve come up with a great side that you can serve along with your big Christmas dinner.
– Mishti Ohri, holistic health & style diva
This spicy vegetable casserole makes a delicious meal or hearty side dish. Mouth-watering masala adds a unique twist to this gluten-free casserole recipe that’s less carby than potatoes, packed with heart-healthy fats, as well as plenty of fibre and antioxidants from the rich spices. Like it extra hot? Go ahead and add some extra pepper, or if you like to hang out on the other end of the spice spectrum, feel free to completely omit the pepper to tone down the heat. I use my mother’s own curry powder blend, but you can try any spice mix that you like.
Time: 1 hour
Liberal carb: 50 – 100 grams per day
- 2 tablespoon(s) coconut oil
- 1 medium onion(s), diced
- 1 medium serrano pepper(s), seeded and minced
- 2 medium garlic clove(s), minced
- 1 teaspoon(s) ginger, ground
- 1 teaspoon(s) cinnamon
- 1 teaspoon(s) cumin
- 1/2 teaspoon(s) coriander
- 1/2 teaspoon(s) turmeric
- 1/2 teaspoon(s) sea salt
- 1/2 teaspoon(s) black pepper
- 2 cup(s) tomato puree
- 1 can(s) coconut milk, (403 mL)
- 1/2 cup(s) coriander, fresh, chopped
- 1 medium lime(s), juiced
- 2 medium sweet potato(es), sliced thinly
- 1 bunch(es) kale, stemmed, torn into bite-sized pieces
- 1/4 cup(s) pepitas, toasted
- 1/4 cup(s) coconut flakes
- 2 tablespoon(s) coriander, fresh, chopped
- 1/8 teaspoon(s) sea salt, to taste
- 1/8 teaspoon(s) black pepper, to taste
- Preheat oven to 190C.
- First, make the sauce. Heat the coconut oil in a deep skillet. Add the onion and peppers, and cook until soft. Add the garlic, ginger, and all the seasonings and cook for about a minute, until fragrant, stirring as you cook. Add the tomato puree and coconut milk, and bring to a simmer. Simmer for about 10 minutes and add the lime juice and cilantro. Turn off heat.
- To make the casserole, lightly brush a casserole dish or ovenproof skillet with coconut oil. Layer the sliced sweet potatoes and kale until gone, seasoning lightly with salt and pepper between each layer. Evenly pour the masala sauce over the vegetables and cover the dish with foil.
- Bake for 40 minutes and remove from oven. Let cool slightly before uncovering. Sprinkle with the pepitas, coconut flakes, and coriander. Slice into quarters and serve.
As a former regional beauty queen and cover model, Mishti has now shifted her focus to holistic healing and enjoys sharing that journey with the world. She’s a mum. She has a career. She loves Yoga. She loves life. Feeling and looking good has always been an integral part of her DNA – through the foods she eats and her daily Yoga and exercise routines. Now she is sharing her passion for vibrant living with her beautiful family as she makes a comeback in the glamour world.