Smog Casserole with Air Quality Meter

Ingredients

• 800 g floury potatoes
• 2 large carrots
• 2 red onions
• 2 cloves garlic
• 1 red bell pepper
• 1 green bell pepper
• 1 can chickpeas (400 g, drained)
• 1 can diced tomatoes (400 g)
• 200 g frozen peas
• 2 tbsp garam masala
• 1 tbsp ground cumin
• 1 tsp turmeric
• 1 tsp chili powder
• 1 tsp salt
• 3 tbsp sunflower oil
• 4 eggs
• fresh coriander, to taste

Method

1. Preheat the oven to 200°C.
2. Peel and chop the potatoes, cook for 20 minutes until tender.
3. Boil the eggs for 8 minutes until hard, cool and peel.
4. Slice carrots into half-moons, onions into half rings, mince garlic, slice peppers into strips.
5. Heat oil in a large pan. Sauté onion and garlic for 2 minutes. Add carrot, cook 5 minutes.
6. Add peppers, cook 3 minutes. Add garam masala, cumin, turmeric, chili powder, and salt. Stir well.
7. Add chickpeas, diced tomatoes, and peas. Simmer for 10 minutes.
8. Drain potatoes and mash with salt and coriander.
9. Spoon the vegetable mix into a baking dish. Cover with mashed potatoes.
10. Halve the eggs. Arrange them in a semicircle on the mash as 'meter marks'. Place a red pepper strip at the end as the 'red peak'.
11. Bake 20 minutes until golden brown.

Serving notes

• Serve with extra coriander.
• Place the dish on the table so everyone sees the 'meter'.
• Delicious with a fresh yogurt dip.