Vegetable Cobbler

Ingredients

750 g	Frozen mixed stir-fry vegetables (Main)
8	Pitted prunes
1 cup	Red kidney beans (Main)
½ cup	Orange juice
1 Tbsp	Tomato paste
1 Tbsp	Cornflour
1 tsp	Curry powder
1 to taste	Salt & freshly ground pepper

Topping:

1 ½ cups	Wholemeal flour
3 tsp	Baking powder
½ cup	Milk
½ tsp	Dry mixed herbs

Directions

1. Preheat oven to 190 degC.
2. Bring vegetables to the boil, then drain immediately.
3. Place in a casserole dish with prunes and kidney beans.
4. Combine orange juice, tomato paste, cornflour, curry powder, salt and pepper until smooth. Stir into casserole.
5. Cover and microwave for about 10 minutes on high power, stirring halfway through.
6. Meanwhile, prepare topping. Combine wholemeal flour, baking powder, herbs and enough milk to make a soft dough. Knead lightly,
7. Pat out into a 2cm-deep square. Cut into rounds using the top of a small glass.
8. Remove cover from casserole.
9. Place dough on top of cooked vegetables. Bake for 15 minutes (uncovered) until risen and golden.