Name: Indian bhaji curry rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 3 potatoes, peeled, chopped; 2 carrots, peeled, chopped; 1/2 head cauliflower, cut into florets; 125 gram green beans, trimmed, halved; 1 tablespoon vegetable oil; 1 onion, finely sliced; 1 green capsicum, seeded, chopped; 2 clove garlic, crushed; 2 tablespoon garam masala; 2 tomatoes, chopped; 4 round crusty bread rolls; 1 tablespoon lemon juice; 1/4 cup coriander leaves, chopped; mango chutney or lime pickle, to serve

Indian bhaji curry rolls

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Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

3 potatoes, peeled, chopped

2 carrots, peeled, chopped

1/2 head cauliflower, cut into florets

125 gram green beans, trimmed, halved

1 tablespoon vegetable oil

1 onion, finely sliced

1 green capsicum, seeded, chopped

2 clove garlic, crushed

2 tablespoon garam masala

2 tomatoes, chopped

4 round crusty bread rolls

1 tablespoon lemon juice

1/4 cup coriander leaves, chopped

mango chutney or lime pickle, to serve

Method

1.Place potatoes in a large saucepan and cover with salted water. Bring to boil on high. Cook 5 minutes. Add carrot and cauliflower. Cook a further 5 minutes, adding beans for final minute of cooking. Drain well and return to pan. Roughly mash.

2.Heat oil in a large frying pan on high. Saute onion and capsicum 3-4 minutes, until tender. Reduce heat to medium. Add garlic and spice. Cook, stirring, for 1 minute, until fragrant. Stir in mash and tomato. Cook 4-5 minutes, stirring often, until tomato softens.

3.Meanwhile, cut lids from rolls one-third of the way down. Remove soft bread from centre of each roll to make curry bowls. Lightly toast rolls.

4.Stir juice and half of the coriander though curry. Season to taste. Spoon curry into rolls. Top with remaining coriander. Serve with chutney or pickle.

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Ingredients

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