Vegetable Bangalore Phall

A very hot meat free dish

Serves 2 (Estimated) Rating 5 (1-5)

Prep Time 10 Minutes Cooking Time 25 Minutes


1 Medium potato peeled and chopped
2 carrots peeled and chopped
1 parsnip peeled and chopped
1/4 small cauliflower chopped
1 Broccoli floret chopped
2 Teaspoon Curry Powder
3 Teaspoons Chilli Powder
1 Medium Onion finely chopped
1 Green pepper de-seeded and chopped
5 Tablespoons Vegetable Oil
4 Garlic Cloves Crushed
6 cm Root Ginger grated
12 Finely Chopped Scotch Bonnet Chillies
250ml Masala Gravy (see recipe)
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Masala
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.