Vegetable Surprise Bake

A little something to go with Curries, or just have alone!

YUMMY – when you slice it – you see pieces of tomato, whole peas, and slices of pumpkin! Really cool!


  • 1 Onion Coarsely Chopped
  • 250g Sweet Potato
  • 250g Potato
  • 250g Pumpkin
  • 2 eggs
  • 2tb Plain Flour
  • 1/2 C Frozen Peas
  • 6 Cherry Tomatoes
  • 1 – 2 tb Sour Cream or Natural Yoghurt
  • Curry Powder
  • Grated parmesan cheese


Preheat the oven to 180C. Grease a square or round cake tin.

Cover the  Potato  & Sweet Potato with water in a saucepan & bring to the boil on the stovetop, reduce heat and cook a further 20 mins or until tender.

In the meantime

Chop the Pumpkin into 2 inch pieces & place on a baking tray. Drizzle over it some Olive oil, then toss to ensure pumpkin is coated.  Sprinkle a heaped tsp of curry over, add salt and pepper to taste.  Toss again and place in the oven for 10 minutes, turning once.

Drain the potatoes and mash with 2 eggs, plain flour, salt & pepper to taste, and the sour cream.

On the stovetop, caramalize the onion. Stir in the frozen peas.  Add to the potato mixture. Add in 4 cherry tomatoes which have been chopped in half


Arrange the pumpkin in the pan.    Add the mash mixture and stuff between the pumpkin pieces, and over the top.

Slice the remaining tomatoes thinly and arrange on the top.  Sprinkle the slice with half a tsp curry powder, and finish with a sprinkling of parmesan cheese.

Place in the oven and cook for 20 – 30 minutes until golden brown on top.

Serves 8 as a side dish.

a (1 of 1)
Sprinkle with Curry Powder, and Salt & Pepper
a (1 of 1)-2
Baked yet still a little firm – perfect
a (1 of 1)-3
Onions – I used red
a (1 of 1)-4
Add Peas to the onions
a (1 of 1)-6
Add the peas & Onions to the mash
a (1 of 1)-7
And the tomatoes
a (1 of 1)-8
Arrange the pumpkin
a (1 of 1)-9

This went perfectly with my Savoury Sausages!








3 Comments Add yours

  1. kathybruton2 says:

    Oh my goodness, YUM! I’m going to try this with my favorite gluten free flour.


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