Kaz's Vegetable Casserole
Submitted by srittenh
Vegetarian casserole with chickpeas, mushrooms, spiced tomatoes, cinnamon, and mustard seeds in a yogurt and white wine base. Microwave-quick with Indian-inspired spicing.
YIELD
2 servingsPREP
20 minCOOK
15 minREADY
35 minA vegetarian casserole that borrows from Indian spice traditions without demanding a pantry overhaul. Chickpeas, mushrooms, onions, mange tout (snow peas), and chili-spiced tomatoes get tossed with cinnamon, brown mustard seeds, yogurt, and white wine, then cooked in the microwave in 15 to 20 minutes.
The marinating step is where the flavor happens. Letting the vegetables sit in the yogurt, wine, and spice mixture for a couple of hours before cooking allows the cinnamon and mustard seeds to permeate everything. Skip it if you’re short on time, but the difference is noticeable.
Brown mustard seeds and cinnamon together create a warm, slightly peppery backbone that lifts the casserole above a standard vegetable stew. The yogurt adds a tangy creaminess that clings to the chickpeas and coats each piece of vegetable.
The microwave method keeps the vegetables bright and snappy at 15 minutes, or soft and stew-like at 20. Choose based on your preference.
Kitchen Tips
- Dice the mushrooms fine so they distribute evenly and release their moisture into the sauce rather than sitting in large, watery chunks.
- White grape juice works as a direct swap for the white wine if you want to skip alcohol. The mild sweetness plays well with the cinnamon.
- Serve over biryani-style brown rice with lentils, almonds, and sultanas as the recipe suggests. The rice adds substance and makes this a complete meal.
Variations
- Add diced sweet potato or butternut squash for a heartier, more filling version.
- Stir in a teaspoon of garam masala for a fuller, more complex spice profile.
- Use coconut yogurt to make this fully vegan.
Ingredients
Directions
White grape juice is just as good as white wine if you want to avoid the alcohol.
Preparation: chop the onions into 2 centimeter pieces and finely dice the mushrooms.
Add all the vegetables to a casserole dish, then add the spices, chickpeas, yoghurt and white wine.
If possible leave to marinate for a couple of hours to let the vegetables absorb the taste.
Microwave on high (650w oven) for 15 minutes, or longer if you want the vegetables to be soft rather than crunchy - say 20 minutes.
Serve with Biryani rice - I use brown rice with lentils, almonds, sultanas and a mixture of vegetables such as carrots and broccoli.
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