Ingredients
| 750 g | Frozen mixed stir-fry vegetables (Main) |
| 8 | Pitted prunes |
| 1 cup | Red kidney beans (Main) |
| ½ cup | Orange juice |
| 1 Tbsp | Tomato paste |
| 1 Tbsp | Cornflour |
| 1 tsp | Curry powder |
| 1 to taste | Salt & freshly ground pepper |
Topping:
| 1 ½ cups | Wholemeal flour |
| 3 tsp | Baking powder |
| ½ cup | Milk |
| ½ tsp | Dry mixed herbs |
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Directions
- Preheat oven to 190 degC.
- Bring vegetables to the boil, then drain immediately.
- Place in a casserole dish with prunes and kidney beans.
- Combine orange juice, tomato paste, cornflour, curry powder, salt and pepper until smooth. Stir into casserole.
- Cover and microwave for about 10 minutes on high power, stirring halfway through.
- Meanwhile, prepare topping. Combine wholemeal flour, baking powder, herbs and enough milk to make a soft dough. Knead lightly,
- Pat out into a 2cm-deep square. Cut into rounds using the top of a small glass.
- Remove cover from casserole.
- Place dough on top of cooked vegetables. Bake for 15 minutes (uncovered) until risen and golden.
