Breadcrumbs | 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. |