Curried vegetable casserole

2 medium sized carrots, sliced
2 potatoes, diced
1/4 cauliflower, broken into flowerets
1 onion, chopped
1 cup corn kernels, fresh or canned
1 cup broccoli flowerets
6 brussel sprouts, peeled and halved
1 1/2 cups water
1 bay leaf
2 tablespoons cornflour, extra water to mix
2 tablespoons canned evaporated
skim milk (1% fat maximum)
1 1/2 teaspoons curry powder
1/4 cup dry breadcrumbs
1 teaspoon sesame seeds

Preheat the oven to 200 C. Place all of the vegetables, water and bay leaf in
a large saucepan and boil for 5 minutes (lid on). Thicken the mixture with the
cornflour, add canned evaporated skim milk and curry powder.
Remove the bay leaf and pour the mixture into an ovenproof dish. Top with the
breadcrumbs and sesame seeds and bake in an oven for 15 minutes.
Serves 4

Jenn B aka Mom2Sam and Tiny


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