Creamy Spinach And Vegetable Bake Recipe

About this recipe

A hearty and diabetic-friendly vegetarian dish featuring spinach, colorful vegetables, and a creamy texture. Perfect for a satisfying dinner.

Ingredients

• 100 g Kale Leaf
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 100 g Celery Stalk
• 100 g Garlic - Single Clove
• 200 g Orange Carrot (Gajar)
• 250 g Organically Grown Green Capsicum
• 500 g X 2 Organically Grown Potato Combo
• 125 g Mooz Butter Garlic & Herbes
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 16 g Orika Oregano

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a large skillet, melt 1 tablespoon of Mooz Butter Garlic & Herbes over medium heat. Add 1/2 cup diced Sambar Onion Peeled and 1/2 cup diced celery, and sauté until tender, about 5 minutes.
3. 3. Stir in 1 teaspoon minced garlic, 1 teaspoon Orika Oregano, 1 teaspoon dried oregano, 1/2 teaspoon Akar Powder Salt, and 1/4 teaspoon Catch Sprinklers - Black Pepper Powder. Cook for 1 minute until fragrant.
4. 4. Add 1 cup diced Orange Carrot, 1/2 cup diced Organically Grown Green Capsicum, and 1-1/2 cups diced Organically Grown Potato Combo. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
5. 5. Stir in 2 packages (about 10 ounces each) of fresh kale and 1 can (14 ounces) of cream-style corn. Cook for 5 minutes until the kale is wilted.
6. 6. Transfer half of the mixture to a blender and puree until smooth. Return the puree to the skillet and mix well.
7. 7. Pour the mixture into a greased baking dish and bake in the preheated oven for 20 minutes, or until bubbly and slightly golden on top.
8. 8. Remove from the oven and let cool for 5 minutes before serving. Enjoy your creamy vegetable bake!