Ingredients

• 2 onions, cut into large pieces
• 3 medium-large potatoes, quartered
• 4 baby carrots, cut into inch-long pieces
• 1 sweet potato, cut in large pieces
• 1 tomato, quartered
• 1 can peeled tomatoes
• 2 cups water
• 1 tbsp olive oil
• 3 cloves garlic
• 1/2 capsicum
• 1 tsp mild paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground ginger
• 2 tsp vegetable stock powder
• rice (to serve)
• green vegetables (to serve)

Directions

1. Preheat oven to 180C

2. Heat oil in a medium-large casserole dish on the stove

3. Add onions and garlic (whole peeled cloves), cook until onion translucent

4. Add potatoes, sweet potatoes, capsicum and carrots, cook for 5 minutes, mixing

5. Sprinkle paprika, cayenne pepper, ground ginger and stock powder onto the vegetables and cook a further 5 minutes, stirring regularly

6. Add canned tomatoes, fresh tomato and water and continue cooking until simmering

7. Remove from heat, cover, place in oven and cook for 1 hour 45 minutes

8. Meanwhile, prepare steamed rice and green vegetables to serve

9. Remove from oven and serve on top of rice

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