This recipe is one of the freezer meals I made a few weeks ago. I wanted something filling and flavorful to enjoy after a long, hard day. I thought of freezing one of my Samosa Pizzas, but I didn’t quite know how to store that. Then I though a casserole would be nice, very hearty from all the potatoes and it would freeze very well. And I had just bought a big bag of sweet potatoes, too. So I essentially made a bigger batch of the potato filling from my pizza recipe, but used sweet potatoes instead. As for the gravy, I wanted something more the usual cilantro chutney. Something creamier, to really stand up to the sweet potatoes.Like how well hash browns go with saw-mill gravy. So I made up a cilantro version.
I made the casserole in disposable pan and covered it in foil. The gravy I made the day of, but you could freezer it as well. Just put it in a freezer bag.
3 large sweet potatoes, peeled and quartered
2 tbs vegan butter (I used Earth Balance)
1 tsp cumin seeds
1 tsp fennel seeds
2 tsp coriander powder
2 tsp mango powder
3 cloves of garlic, minced
1/2 tbs ginger, peeled and minced
2 cups frozen peas and carrots (or any other vegetable mixture you like)
2 cups baking mix (I used Bisquick)
2/3 cup water
2 tbs tamarind chutney
1 bunch of cilantro
1 cup water
3 tbs olive oil
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1/4 tsp chili powder
1/4 tsp garlic salt
2 tbs flour
Add the peeled sweet potatoes to a pot of cold water. Bring to a boil. Cook until they are soft.
While the potatoes boil, in a small pot add the vegan butter and melt over medium heat.
Add the cumin seeds, fennel seeds, coriander powder, and mango powder. Cook for 1 minute, until fragrant.
Add the garlic, ginger, and onions. Cook until the onions soften a little and it’s very fragrant.
Turn off heat and set aside.
Once the potatoes are soft, drain well and return to the pot.
Add the frozen peas and carrots, and the spice/oil mixture. Mix well. Season with salt and pepper to taste. Then set aside.
In a large bowl, combine the baking mix, water, and tamarind chutney. It should make a wet dough, like for dumplings. Set aside.
Spray a casserole pan with cooking spray.
Spread the potato filling evenly.
Tear off dumpling-size pieces of the dough and evenly distribute over the filling.
Cover with foil.
To make the gravy, blend the cilantro and water in a blender or food processor until smooth. Set aside.
add the oil to small pot over medium heat.
Once the oil is heated, add the fennel, cumin seeds, chili powder, and garlic salt. Cook for 1 minute, until fragrant.
Add the flour and quickly whisk it into the oil. Cook for 1 minute.
Add the pureed cilantro and whisk in quickly.
Cook for 3-5 minutes, until it begins to thicken slightly.
Remove from the heat and pour into another container to cool
Now you can let it cool, then pop it in the freezer. Or you can bake at 400 degrees for 10-15 minutes. To bake after being frozen, 400 degrees for 25-30 minutes. To thaw the gravy, place it in warm water and heat in a pot on the stove once it’s liquid again. You may need to add a bit more water on the stove to keep it from thickening too much.
I popped this in the oven after a long road trip to LA and back this weekend. It was totally what my whole family needed. Nutritious, tasty, and filling, Even the baby loved it. I hope your family loves it too!