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·      1 candy potato (350g), peeled, chopped

·      ¼ jap pumpkin, minimize into small cubes  

·      2 tablespoons olive oil

·      1 medium onion, finely chopped

·      1 tablespoon curry powder

·      1 teaspoon floor turmeric

·      1 bay leaf

·      1 cup inexperienced beans, chopped

·      2 carrots, diced

·      1 cup broccoli, minimize into florets

·      2 zucchinis, diced

·      ½ head cauliflower, minimize into florets

·      2 x 400g tins chopped tomatoes, no added salt

·      250g additional lean beef mince (substitute with additional lentils for vegetarian choice)

·      2 x 400g tin lentils, rinsed, drained


1. Preheat oven to 180°C.

2. Boil 1L water and steam candy potato and pumpkin till mushy (about 10–15 minutes).

3. Switch to a bowl, add 1 tbls oil & mash. Put aside.

4. Add remaining oil to a big saucepan positioned over medium-high warmth. Add onion, curry powder and turmeric. Prepare dinner for 3–Four minutes, till mushy. Add bay leaf and mince; cook dinner till simply browned.

5. Stir via beans, carrots, broccoli, zucchini and cauliflower. Prepare dinner till mushy for approx 5 minutes.

6. Add tinned tomatoes, flip up the pan and convey to a simmer (small bubbles).

7. Stir via lentils and simmer for 15 minutes.

8. Switch combination to a big casserole dish and high with mash. Place into preheated oven and bake for 40 minutes. 

*Recipe tailored from the Australian Wholesome Meals Information.