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Recipe Description
Spicy African style fruity curried stew with omelette topping.

You can use other chutney if you don't have mango, it'll taste fine!​
Preparation Steps:
Level of Difficulty:
Time Needed:
1hr 15 mins​
1tbsp oil
1 large onion, chopped
2 cloves garlic, chopped
115g dried soya mince (I use red lentils instead)
700ml veg stock
1 banana, sliced
1 carrot, sliced
1 parsnip sliced (optional)
2 tbsp tomato paste
2 tbsp wine vinegar
2 tbsp mango chutney
3 large eggs
150 ml milk
4 tsp mild curry paste
1/4 tsp tumeric
5 bay leaves​
Heat the oven to 180C/350F. Heat the oil in a flameproof casserole and fry the onion for 5 minutes.

Add the garlic, mince, stock, banana, carrot and parsnip. Stir in the vinegar, tomato paste, curry paste and season with salt and pepper. Mix, bring to the boil, reduce heat and simmer for 5 minutes (10 if you're using lentils instead). Remive from the heat and smooth the surface.

Beat together the eggs, milk, tumeric and a little salt and pepper. Pour over the mince mixture. Arrange the bayleaves on top and bake for 30 minutes. Leave to stand for 10 minutes and serve.​
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