Sweet potato pau bhaji recipe

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Sweet potato pau bhaji recipe

This wholesome street food comes into its own in this adapted recipe. A healthy version of one of Mumbai's favourites.

You can make it even tastier by adding a spoonful of soya butter and serve with spelt bread.

Ingredients

  • 800 ml water
  • 4 carrots, diced
  • 2 sweet potatoes, diced
  • 130 g fresh or frozen peas
  • 6 to 8 cauliflower florets
  • 50 g green beans, chopped
  • 4 medium onions, diced
  • 2 or 3 garlic cloves, crushed
  • 1 green bell pepper, chopped
  • 6 tomatoes, chopped
  • 200 g organic tinned tomatoes
  • 1 tsp red chilli powder
  • 3 tbsp pau bhaji masala
  • 3 tbsp pau bhaji masala
  • 0.5 fresh lime
  • 1 handful fresh coriander leaves, roughly chopped
  • 28.2 fl oz water
  • 4 carrots, diced
  • 2 sweet potatoes, diced
  • 4.6 oz fresh or frozen peas
  • 6 to 8 cauliflower florets
  • 1.8 oz green beans, chopped
  • 4 medium onions, diced
  • 2 or 3 garlic cloves, crushed
  • 1 green bell pepper, chopped
  • 6 tomatoes, chopped
  • 7.1 oz organic tinned tomatoes
  • 1 tsp red chilli powder
  • 3 tbsp pau bhaji masala
  • 3 tbsp pau bhaji masala
  • 0.5 fresh lime
  • 1 handful fresh coriander leaves, roughly chopped
  • 3.4 cups water
  • 4 carrots, diced
  • 2 sweet potatoes, diced
  • 4.6 oz fresh or frozen peas
  • 6 to 8 cauliflower florets
  • 1.8 oz green beans, chopped
  • 4 medium onions, diced
  • 2 or 3 garlic cloves, crushed
  • 1 green bell pepper, chopped
  • 6 tomatoes, chopped
  • 7.1 oz organic tinned tomatoes
  • 1 tsp red chilli powder
  • 3 tbsp pau bhaji masala
  • 3 tbsp pau bhaji masala
  • 0.5 fresh lime
  • 1 handful fresh coriander leaves, roughly chopped

Details

  • Cuisine: Indian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Place 800ml water into a large saucepan. Now add the carrots, sweet potato, peas, cauliflower and green beans and bring to the boil.
  2. Once all vegetables are cooked, mash together with the remaining water.
  3. In a wok, place 4 tablespoons coconut oil and gently sauté onions until golden brown. Now add the garlic and chopped green bell pepper and sauté for another few minutes.
  4. Add the pau bhaji masala and the fresh and tinned tomatoes and fry for a few more minutes.
  5. Add all the mashed vegetables and mix thoroughly for ten minutes. Garnish with coriander and serve. Squeeze lime over to taste.

Recipe devised by Mira Manek.
Twitter: @MiraManek  Instagram:@MiraManek

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