Skip to content

Vegetable hotpot

 9 ratings

Prep Time:15 mins

Cooking Time:60 mins

Serves:6 Adults

Cost:Medium

Vegetable hotpot

This dish takes time to cook - it is warm and filling however, ideal for a family dinner.


Ingredients

  • 1 large onion
  • 450g / 1lb of potatoes
  • 250g / 9 oz. of celery
  • 350g / 12oz. of  carrots
  • 350g / 12 oz. of leeks
  • 225g / 8oz. of mushrooms
  • 1 tablespoon of vegetable oil
  • 2 garlic cloves
  • 1 x 400g / 14 oz. tin of tomatoes
  • 1 x 400g / 14 oz. tin of kidney beans
  • 1 x 200g / 7 oz. tin of chickpeas
  • 600ml/1 pint of low salt vegetable stock
  • 1 tablespoon of tomato puree
  • 1 teaspoon of chilli powder
  • Black pepper to taste

Method

  1. Preheat the oven to 180◦C / 350 ◦F / Gas mark 4
  2. Peel the onion, potatoes and carrots, chop all of the vegetables and potatoes, rinse and drain the kidney beans and chickpeas
  3. Heat the oil in a saucepan, add the garlic and onion and cook for five minutes
  4. Add the chilli powder and cook for a further minute
  5. Add the potatoes, celery, carrots, leeks and mushrooms and cook for 3 to 4 minutes
  6. Stir in the stock, tomatoes, puree, black pepper and bring to the boil
  7. Transfer to a casserole dish, cover and put in the oven for 30 minutes
  8. Remove from the oven and add the kidney beans and chickpeas, return covered to the oven for a further 20 minutes

What you will need

  • Casserole dish
  • Chopping board
  • Chopping knife
  • Measuring jug(for liquids)
  • Saucepan
  • Sieve
  • Wooden spoon

Serving suggestions

Replace the potatoes with sweet potatoes and parsnips for a sweeter taste


"Store any leftovers in the fridge"

Safefood Logo

Sign up for our family focused healthy eating and food safety news.

Safefood logo

The site content is redirecting to the NI version.

Confirm