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Spicy Vegetable Bake

ServesServes 6 - 8
Cooking timeCooking Time:
Prep Time:


  • 250 ml SAFARI Golden Sultanas
  • 65 ml WELLINGTONS fruit chutney
  • 45 ml sunflower oil
  • 1 large onion, coarsely chopped
  • 500 g vegetables of your choice, diced
  • 2 cloves garlic, crushed
  • 2 cm ginger root, finely grated
  • 200 g soy mince, curry flavour
  • 500 ml boiling water
  • 200 ml prepared vegetable stock
  • 5 jumbo eggs
  • 300 g potatoes, peeled & sliced thinly
  • 410 g can of coconut milk
  • 125 ml coriander leaves, chopped


  1. Heat the oil and sauté onion until translucent.
  2. Add the vegetables and toss until glossy.
  3. Add the garlic, ginger, soy and sultanas and stir briefly.
  4. Add water and bring to a boil.
  5. Reduce heat, cover and simmer for 10 minutes or until the soy mince is cooked.
  6. Remove from heat and allow to cool a little.
  7. Whisk together the stock and 2 of the eggs and stir into vegetable mixture.
  8. Place the potato slices into a deep, greased dish and spoon vegetable mixture on top.
  9. Whisk together the rest of the ingredients (including the remaining 3 eggs) and pour over mixture.
  10. Bake in a preheated oven at 200ºC for 45 minutes or until set.
  11. Allow to rest 10 minutes before serving.
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