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1
Grease 8-inch square glass baking dish or other 2-quart casserole.
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2
Set aside.
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3
In food processor or blender, process almonds just until minced.
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4
Add yeast and blend briefly by pulsing.
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5
Set aside.
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6
In large skillet, heat 2 teaspoons oil over medium heat.
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7
Add onion and cook until lightly golden, about 8 minutes.
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8
Transfer to medium bowl.
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9
In same skillet, heat 2 teaspoons oil.
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10
Add leeks and cook 5 minutes, stirring often and lowering heat if necessary.
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11
Add to onion, mix well and set aside.
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12
In skillet, heat 2 teaspoons oil.
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13
Add carrots and season with salt and freshly ground pepper to taste.
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14
Cook, stirring occasionally, 4 minutes.
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15
Transfer to another bowl.
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16
Heat remaining 2 teaspoons oil in skillet.
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17
Add zucchini and marjoram; season with salt and pepper.
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18
Cook, stirring occasionally, 2 minutes.
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19
Set aside.
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20
Preheat oven to 375F.
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21
Make tahini sauce: In small saucepan, heat oil over low heat.
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22
Add garlic and cook 1 minute.
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23
Stir in tahini and 1 cup water.
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24
Simmer 5 minutes.
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25
Stir in garam masala, salt and pepper; keep warm until ready to use (do not boil or mixture may curdle).
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26
In prepared baking dish, layer one-third the sweet potato slices, half the leek mixture, another one-third potatoes, then remaining leeks.
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27
Top with carrots, zucchini, pepper strips and remaining potatoes; drizzle with tahini sauce.
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28
Cover with parchment paper and then foil.
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29
Bake until knife inserted in center pierces all layers easily, about 40 minutes.
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30
Remove paper and foil.
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31
Sprinkle casserole with reserved almond mixture and bake, uncovered, until lightly golden, about 10 minutes.
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32
Serve hot.
