Schnatti's diced casserole

Ingredients for 6 servings:

• 750 g sweet potatoes
• 750 g potatoes
• 4 spring onions
• 1 kg pumpkin(s), e.g. butternut, nutmeg pumpkin
• 480 g chickpeas, can, drained weight
• 500 g tomatoes, pureed
• 500 ml water
• 3 tsp, heaped curry powder
• 4 tsp, heaped peanut butter, chunky
• 1 can tomato(s), chunky, 400 g
• 500 mg water
• salt and pepper
• Sugar
• vegetable broth

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Pumpkin and sweet potato casserole with chickpeas and tomato peanut sauce, own recipe

Peel the sweet potatoes and potatoes and cut into even cubes. Peel, deseed, and dice the pumpkin. Wash the spring onions and slice them into rings. Rinse the chickpeas under running water. Place all ingredients in a large casserole dish and mix thoroughly. Place the passata and diced tomatoes in a saucepan and fill with 500 ml of water. Bring to a boil, then add the peanut butter and curry powder. Season to taste with salt, pepper, and vegetable stock. Add sugar to reduce the acidity of the tomatoes. The sauce shouldn’t be too sweet, however. Pour the sauce over the casserole and mix. Bake in a preheated oven at 175°C for 1 hour. The result is an aromatic interplay of the tart components of the tomatoes, the sweet flavor of the pumpkin and sweet potato, and a nutty aroma from the peanut butter. Serve with a green salad and roasted chicken or stir-fries.