A delicious combination of your favourite vegetables made into a curry and served on a hot toasted bun – the perfect balance between snack and main course! The concept actually reminds me of a bunny chow, except that the bread is toasted and the flavours of the curry are quite unique.
- 2-3 Tbsp ghee/coconut oil
- 1 tsp cumin seeds
- 1 large onion, diced
- 3 medium sized soft-cooking potatoes, peeled and diced
- 1 cup diced carrots
- 1 cup baby green peas
- 1 cup chopped cauliflower (optional)
- 1/3 cup diced green beans
- 1 medium-sized green pepper, diced
- 2 cups of water
- 1 tsp crushed ginger
- 1 tsp crushed garlic
- 1 tsp crushed green chillies
- 1 Tbsp pav bhaji masala
- ¼ tsp garam masala
- ½ tsp Kashmiri red chilli powder
- 1 tsp turmeric powder
- Himalayan pink salt to taste
- 2-3 large tomatoes, pureed or chopped
- Handful of chopped coriander for garnish
- Buns toasted with butter (or vegan-friendly option)
- Heat ghee/coconut oil in a pot on medium heat. Add cumin seeds and allow to brown. Then onions. Cook until slightly brown.
- Add potatoes, carrots, baby green peas, cauliflower, green beans, green pepper and water.
- Flavour with ginger, garlic, green chillies, pav bhaji masala, garam masala, Kashmiri red chilli powder, turmeric powder and salt.
- Once vegetables are halfway cooked, add tomatoes. Once tomatoes are cooked, remove from heat and gently mash the vegetables to obtain a thicker texture. Garnish with chopped coriander.
- Slice the buns in half and toast with butter in a frying pan or snackwich toaster. Spoon about 2 tablespoons of the vegetable curry mixture onto the toasted bun – and there you have it – pav bhaji!