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Vegetable Bhuna

Very tasty recipe that says who need’s meat?

heat heat heat

Serves 2 (Estimated) Rating 3/5

3 stars

Prep Time 10 Minutes Cooking Time 20 Minutes

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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
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.