Ugandan Vegetable Casserole
Dive into the vibrant flavors of East Africa with this hearty and wholesome Ugandan Vegetable Casserole! This plant-based delight combines nutrient-rich sweet potatoes, carrots, green beans, and eggplant, all baked to perfection in a luscious, spiced coconut peanut sauce. Infused with aromatic turmeric, coriander, and cumin, and balanced by the creamy richness of coconut milk and peanut butter, this casserole offers a symphony of flavors in every bite. Topped with fresh cilantro for a burst of freshness, it’s perfect as a standalone dish or paired with rice, chapati, or flatbread. Ready in just over an hour, this vegan-friendly recipe makes for a satisfying, comforting meal fit for any occasion!
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 3 medium Carrots
- 200 grams Green beans
- 1 medium Eggplant
- 1 medium Onion
- 3 medium Tomatoes
- 3 Garlic cloves
- 1 tablespoon Fresh ginger
- 400 ml Coconut milk
- 2 tablespoons Peanut butter (unsweetened)
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
Instructions
Preheat your oven to 180°C (350°F).
Peel the sweet potatoes and carrots, then chop them into bite-sized cubes.
Trim the ends of the green beans and cut them into two-inch pieces. Chop the eggplant, onion, and tomatoes into small cubes.
Mince the garlic cloves and grate the fresh ginger.
Heat the vegetable oil in a large pan over medium heat. Add the onion, garlic, and ginger, and sauté for 3-4 minutes until fragrant.
Stir in the ground turmeric, ground coriander, and ground cumin. Cook for another minute to toast the spices.
Add the chopped tomatoes to the pan and cook for 5 minutes, stirring occasionally, until they form a thick sauce.
In a small bowl, mix the peanut butter with a few tablespoons of coconut milk to form a smooth paste. Add this paste to the pan along with the remaining coconut milk, and stir well.
Season the sauce with salt and black pepper to taste.
Layer the sweet potatoes, carrots, green beans, and eggplant in a greased casserole dish. Pour the sauce evenly over the vegetables, ensuring they are fully coated.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the vegetables are tender and the sauce is bubbling.
Garnish with freshly chopped cilantro before serving.
Serve warm as a main dish or alongside rice, chapati, or flatbread for a satisfying meal.
Nutrition Facts
Calories |
207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 15.8 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
