Breadcrumbs
| Thai Green Curry with Tofu
| Mint Lassi
| Plain Boiled Rice
| Balti Tofu Curry
| Tofu Vindaloo
| West Indian Quorn Patties
| Banana Tofu Curry
| Vegetable Bhuna
|
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, finely chopped |
1 Broccoli Floret, finely chopped |
2 Teaspoon Curry Powder |
2 Cardamom Pods |
1 Teaspoon Chilli Powder |
1 Onion, finely chopped |
5 Tablespoons Vegetable Oil |
4 Garlic Cloves, crushed |
6 Cm Ginger, grated |
2 Green Pepper, chopped |
1 Cayenne Chilli, finely chopped |
2 Tomatoes, quartered |
2 Tablespoons Tomato Purée |
250 Millilitre SpiceTheWorld Masala Gravy |
5 Tablespoons Coriander Leaves |
1 Teaspoon 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. |