SpiceTheWorldBreadcrumbs | Smoky Spiced Veggie Rice | Naan Bread | Red Lentil Dahl | Chilli Paste | Lentil curry | Tofu Bangalore Phall | Faked Goat curry | Vegetable Bangalore Phall |
Vegetable Bangalore Phall
A very hot meat free dish
Serves 2 (Estimated) Rating 5/5
Prep Time 10 Minutes Cooking Time 25 Minutes
| Ingredients |
| 1 Potato, chopped |
| 2 Carrots, peeled and chopped |
| 1 Parsnip, peeled and chopped |
| ½ Cauliflower, broken into florets |
| 2 tsp Curry Powder |
| 3 tsp Chilli Powder |
| 1 Onion, finely chopped |
| 1 Green Pepper, chopped |
| 5 tbsp Vegetable Oil |
| 4 Garlic Cloves, finely chopped |
| 6 cm Ginger, grated |
| 12 Scotch Bonnet Chillies, finely chopped |
| 250 ml SpiceTheWorld Masala Gravy |
| 4 tbsp Coriander Leaves, chopped |
| 1 tsp Garam Masala |
| Method |
| Chop the vegetables to an even size about 4mm cubed. |
| Bring a pot to the boil with a little salt and then boil the vegetables for 5 minutes. |
| Make a paste of the curry powder and chilli powder with a little water. |
| Fry the onion and green pepper until the onion is translucent in the vegetable oil. |
| Add the garlic, ginger and chillies and stir fry on medium for a further 5 minutes. |
| Add the curry and chilli powder paste and stir in and fry for a further minute. |
| Add the vegetables and half the masala Gravy and simmer for 10 minutes or until the vegetables are cooked stirring regularly. |
| If needed add more masala gravy and water to prevent the curry becoming too thick or dry. |
| Now add the finely chopped coriander leaves and cook for a further minute. |
| Serve with the whole coriander leaves and garam masala sprinkled over the top. |