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Spicy vegetables with cornbread
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Spicy veggies on fluffy cornbread, delicious!
Ingredients:
  • 150g (1 cup) self-raising flour
  • 170g (1 cup) cornmeal (polenta)
  • 1.20 gm salt
  • 250ml (1 cup) milk
  • 1 egg, lightly whisked
  • 60g (3 tbsp) butter, melted
  • 18.20 gm olive oil
  • 1 brown onion, chopped
  • 1/2 tsp chilli powder
  • 600g orange sweet potato (kumara), peeled, cut into 2.5cm pieces
  • 300g cauliflower, cut into small florets
  • 2 400g cans Italian diced tomatoes
  • 230g (1 1/2 cups) frozen peas
  • 125.00 ml fresh continental parsley leaves, loosely packed, roughly chopped
  • Salt & freshly ground black pepper
Instructions:
  • Preheat the oven to 220°C. Line a 17 x 27cm slab pan with non-stick baking paper. In a bowl, mix flour, cornmeal, and salt together. In a separate jug, whisk together milk, egg, and butter, then add it to the flour mixture, stirring until well combined. Spread the batter into the prepared pan and bake for about 20 minutes, or until a skewer inserted in the center comes out clean. Transfer onto a wire rack to cool.
  • Heat oil in a non-stick pan, sauté onion for 3 minutes. Add chili powder, stir for 1 minute. Add sweet potato, cauliflower, tomatoes, and bring to a boil over medium-high heat; simmer partially covered for 8 minutes. Mix in peas, cook until vegetables are tender. Remove from heat, stir in parsley, season with salt and pepper to taste.
  • Slice the cornbread into 8 triangles. Plate the cornbread and enjoy with the spicy vegetables.

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