Alfred Prasad's hot mixed vegetables on toasted baps recipe

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  • Serves 6
  • 10 mins to prepare and 50 mins to cook
  • 328 calories / serving
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This recipe from Alfred Prasad is a delicious vegetarian dish that is incredibly nutritious, served with toasted baps for an extra comforting winter meal.

Peel and chop the large waxy potatoes into chunks. Add to a large pan and cover with cold water. Bring to the boil and cook until softened. Drain the potatoes, roughly mash and keep to one side until required

Heat the vegetable oil in a saucepan over medium heat. Add the onions and green chilli and fry until translucent.

Next, stir in the ginger-garlic paste and ground turmeric and fry for 2 more minutes.

Add ¾ of the chopped tomatoes and the tomato paste. Cook and stir for 3-4 minutes until the tomatoes start to break down.

Stir in the carrots, green pepper, petit pois and cannellini beans and a pinch of salt. Cook for a further 5 minutes, stirring well.

Add the mashed potatoes and the rest of the tomato to the pan, then add 250ml (8fl oz) of hot water. Allow to simmer for 8-10 minutes to reach a thick, stew-like consistency.

Take the pan off the heat and sprinkle in the garam masala, lemon juice and chopped fresh coriander. Stir well and add butter if you wish.

Preheat the grill to a high heat and toast the baps for 1-2 minutes on each side.

Divide the vegetables onto plates and serve alongside the toasted baps.

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  • Ingredients

  • 2 large waxy potatoes
  • For the keema

  • 1 large onion, chopped
  • 1 green chilli, chopped
  • 2 tsp ginger-garlic paste
  • 1/4 tsp ground turmeric
  • 2 large vine tomatoes, chopped
  • 1/4 tsp tomato paste
  • 1/2 tsp of Garam Masala Spice Blend
  • 1 carrot, finely chopped
  • 1 green pepper, chopped
  • 3 tbsp petit pois, frozen
  • 200g (7oz) tinned cannellini beans
  • 1/2 lemon, juice only
  • 1 tbsp chopped coriander
  • 6 plain baps
  • 30ml (2 tbsp) vegetable oil
  • 1 pinch salt
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  • Energy 1383kj 328kcal 16%
  • Fat 5.8g 8%
  • Saturates 0.8g 4%
  • Sugars 7.1g 8%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 54.3g Protein 10.7g Fibre 7.5g

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