Ingredients

2 tbsp Olive Oil
1 Onion - sliced
1 tbsp Flour
1 heaped tsp Paprika
½ tsp Cayenne Pepper
400g Chopped Tomatoes or Passata
300ml Water
Freshly Ground Black Pepper
1 small head Cauliflower - separated into florets
3 Large Carrots - cut into chunks
1 Courgette - cut into chunks
5 New Potatoes - cut into chunks about 2cm across
1 Green Pepper - cut into chunks
150ml Crème Fraiche or Sour Cream to serve

Method

  1. Heat the oil in a large flameproof casserole dish or deep frying pan and fry the onion until soft.
  2. Stir in the flour, paprika and cayenne pepper and cook for 1 minute.
  3. Slowly stir in the tomatoes and the water.
  4. Continue stirring until the sauce is boiling, then turn the heat off and add the ground pepper.
  5. Add all the chopped vegetables to the tomato sauce, stirring thoroughly to mix everything up.
  6. Bake in the oven at 180°C for approximately 1 hour, stirring halfway through cooking, until the vegetables are just tender.
  7. If using crème fraiche or sour cream, you can stir it into the casserole or dollop it on the top. I like it mixed in!
  8. Can be eaten on its own or served with mashed potato or rice.