sea salt and freshly ground black pepper - to taste
1 teaspoon baking powder
¼ cup ghee or neutral coconut oil - cold and solid (I prefer using ghee for this recipe as it goes really well with the curry spice)
¼ cup unsweetened, cold almond milk or other plant milk
Instructions
Preheat oven to 375° F (190° C).
Combine all the vegetables and mushrooms in a large bowl. Add curry powder, salt, pepper and oil and toss to coat. Transfer the mixture into a 10-inch cast iron pan and set aside.
Combine oats, barley flour/cornmeal, almonds, salt, pepper and baking powder in the same bowl. Cut the cold ghee or coconut oil into pieces and add to the bowl. Use your hands to mix the ghee/oil into the dry ingredients thoroughly. Add milk and mix to incorporate. Scatter the topping over the vegetables in the skillet and place into the oven. Bake for 1 hour.
Serve garnished with fresh herbs, if desired. Reheat leftovers in a pan over low medium heat.
Recipe by Golubka Kitchen at https://golubkakitchen.com/savory-vegetable-crumble-with-eggplant-zucchini-tomatoes-and-mushrooms/