Vegetable & Ginger Casserole

Ginger is not only a delicious flavour, it’s warming and can help lower inflammation in the gut, too. Use a selection of different vegetables for this casserole, whatever you have in the refrigerator. Swede, carrots, parsnips, turnips, pumpkin or butternut squash, celeriac, leek, fennel and celery are all good choices. Set aside half the finished dish for lunch tomorrow.

Serves 2 / 15 mins / easy

  • 400ml (14fl oz) vegetable or chicken stock
  • 1 teaspoon smoked paprika*
  • 1⁄2 teaspoon dried thyme
  • 2 garlic* cloves, crushed
  • 800g (1lb 12oz) mixed vegetables, cut into large chunks
  • 2cm (3⁄4 inch) fresh root ginger*, grated
  • sea salt flakes and pepper
  • 1 tablespoon chopped fresh coriander, to garnish
 Your choice of protein about 200g (7oz)
  • chicken drumsticks or thighs
  • white fish
  • or tofu
How to make it

Preheat the oven to 200°C (400°F), Gas Mark 6.

Place the stock, paprika, thyme and garlic in a large casserole dish, season to taste and stir well. Add the vegetables and ginger and bake, covered, for 1&1⁄4 hours. If using chicken, lightly brown the meat in a frying pan over a high heat, then add it to the casserole after 35 minutes of cooking.

If using white fish or tofu, cut them into chunks and add to the casserole after it has been cooking for 1 hour. Serve half the casserole in a bowl, sprinkled with the coriander, then set the remainder aside and store in an airtight container in the refrigerator overnight.

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