09 November 2013,06:15 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat oil in pan, add onions and garlic, cook, stirring, until onions are soft. Add curry powder, cook, stirring until fragrant.
  • Stir in undrained crushed tomatoes with remaining ingredients, simmer, uncovered, 10 minutes or until mixture thickens and vegetables are tender; cool 10 minutes.
  • Spoon vegetable mixture into ovenproof dish (2.5 litre/10 cup capacity), spread with potato topping.
  • Bake in moderately hot oven about 25 minutes or until browned and hot.

Potato Topping:

  • Boil, steam or micro-wave potatoes until tender; drain. Mash well with cream and butter.



  • 2 tablespoons peanut oil
  • 250 grams onions, sliced
  • 2 cloves garlic, crushed
  • 1 tablespoon mild curry powder
  • 2 x 425 grams cans tomatoes
  • 300 grams chopped cauliflower
  • 300 grams chopped broccoli
  • 250 grams carrots, sliced
  • 250 grams parsnips, sliced
  • 2 tablespoons mild sweet chili sauce

Potato Topping

  • 1.5 kg potatoes, peeled
  • 2 tablespoons sour cream
  • 50 grams butter

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