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Vegetable Bhuna
Very tasty recipe that says who need’s meat?
Serves 2 (Estimated) Rating 3/5
Prep Time 10 Minutes Cooking Time 20 Minutes
| Ingredients |
| 1 Potato, peeled and chopped |
| 2 Carrots, peeled and chopped |
| 1 Parsnip, peeled and chopped |
| ½ Cauliflower, broken into florets |
| 2 tsp Curry Powder |
| 2 Cardamom Pods |
| 1 tsp Chilli Powder |
| 1 Onion, finely chopped |
| 5 tbsp Vegetable Oil |
| 4 Garlic Cloves, finely chopped |
| 6 cm Ginger, grated |
| 2 Green Pepper, chopped |
| 1 Cayenne Chilli, finely chopped |
| 2 Tomatoes, quartered |
| 2 tbsp Tomato Purée |
| 250 ml SpiceTheWorld Masala Gravy |
| 5 tbsp Coriander Leaves |
| 1 tsp Garam Masala |
| Method |
| 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 cardamom pod seeds and chilli powder with a little water. |
| Fry the onion until translucent in the vegetable oil. |
| Add the garlic, ginger, pepper and chilli and stir fry on medium for a further 2 minutes. |
| Add the curry and chilli powder paste and stir in and fry for a further minute. |
| Add the vegetables and mix in well. |
| Add the tomatoes, tomato purée, masala gravy and simmer on medium heat for 5 minutes stirring regularly. |
| Add the garam masala and stir in well. |
| Reduce the heat and add the tomatoes stir in and cover the pan cook for 3 minutes without stirring. |
| Now add the whole coriander leaves and garam masala and serve. |