Yes it says One Pot! Soooo easy and soooo comforting in this autumnal weather! There may look to be a lot of ingredients but this is what makes this dish and remember no separate cooking of the veg or tomato base. It’s just too good to be true right?
Well ok you do have to blend the bhaji curry at the end! But the blender will do all the hard work as will the cooker in this one pot wonder! Go on give it a try and let me know how you go! Love D x
INGREDIENTS
1 cauliflower separated into florets
1 aubergine chopped
2 medium red potatoes chopped
2 medium onions chopped
1 red bell pepper
1 cup frozen peas
3 garlic cloves crushed
2 tsp ginger grated
150g tomato crushed/passata
1 tbsp sunflower oil
¼ tsp mustard seeds
¼ tsp cumin seeds
Pinch of asafoetida
2 cloves
2 tsp salt or to taste
¼ tsp paprika
¼ tsp chilli powder
2 tsp pau bhaji masala or 3 tsp if you want it spicy
2 tsp ground cumin & coriander powder
⅓ tsp turmeric
Boiling water
Pinch of sugar
Squeeze of lemon
1 tbsp butter
chopped coriander to garnish
METHOD
• Heat up the oil with the asafoetida, cloves, mustard and cumin seeds. Once the seeds start to sizzle throw in the onion, 1 clove of garlic crushed, ginger and red pepper and sauté until onion is translucent
• Add the cauliflower, aubergine, potatoes and pour over some boiling water enough to cover half of the veg. Stir in the salt, coriander & cumin powder and turmeric. Bring to a boil and then cover on a low heat for 10 minutes until the vegetables are tender
• Pour in the passata add the peas, 2 cloves of crushed garlic, sugar, pau bhaji masala and mix well. Cook and cover for a further 10 minutes
The vegetables should be quite mushy and very tender at this stage. This is what you want
• Lastly pour the bhaji into a blender and blitz until you have a paste similar to the main picture. Return back to the saucepan and stir in the butter and lemon juice.
Can be served with buttered toast or rolls or even with chapatis
Shivaay Delights 