45min 2 ppl
Vegetable Phaal
55 minutos
2 pessoas
Médio31–60 min ou 7–12 etapas
55 min · 11 etapas
Médio: 31–60 min ou 7–12 etapas
310 kcalpor pessoa
Proteínas 12g
Carboidratos 46g
Gorduras 10g
Sobre este prato
Robust root vegetables and chickpeas in the multi-chilli phaal sauce — a plant-based version of the hottest curry in the repertoire, where the hearty vegetables provide enough substance to stand up to the intense heat.
Alergias
Nenhuma
Dietas
Vegan
Ingredientes
Fresh Produce
- Batataspeeled and cut into 3cm chunks1 medium
- Cenouraspeeled and cut into 2cm chunks1 medium
- Cebolafinely diced0.5 large
- Dentes de Alhominced2.5
- Gengibre Frescofinely grated12.5 g
- Coentro Frescoroughly chopped0.5 small handful
Meat & Poultry
- Birdfinely sliced1.5
Tins & Jars
- Grão-de-bico em Conservadrained and rinsed200 g
- Tomates Picadostinned200 g
- Extrato de Tomate1 tbsp
- Caldo de Legumes100 ml
Spices & Seasonings
- Sementes de Cominho0.5 tsp
- Coentro em Pó1 tsp
- Cominho em Pó0.5 tsp
- Pimenta Caxemira em Pó1 tsp
- Hot Chilli Powder0.5 tsp
- Dried Red Chilliesdeseeded and roughly broken1.5
- Cúrcuma em Pó0.25 tsp
- Garam Masala0.25 tsp
- Salto taste
Oils & Condiments
- Óleo Vegetal1.5 tbsp
- Vinagre de Vinho Branco0.5 tbsp
Utensílios
- Large heavy pan with lid
- Chef's knife
- Cutting board
- Fine grater
- Colander
- Wooden spoon
- Measuring spoons
Método
1
Peel and cut the potatoes into 3cm chunks and the carrots into 2cm chunks. Finely dice the onion, mince the garlic, and finely grate the ginger.
Aprox. 8 minutos
2
Finely slice the bird's-eye chillies and deseed and roughly break the dried red chillies. Drain and rinse the chickpeas. Roughly chop the fresh coriander.
Aprox. 5 minutos
3
Heat the vegetable oil in a large heavy pan over high heat. Add the cumin seeds and sizzle for 30 seconds until fragrant.
Aprox. 1 minutos
4
Add the onion and cook for 10 minutes, stirring regularly, until deep golden.
Aprox. 10 minutos
5
Add the garlic, ginger, bird's-eye chillies, and dried red chillies. Cook for 2 minutes, stirring to release the aromatics.
Aprox. 2 minutos
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, hot chilli powder, and turmeric. Cook for 2 minutes, stirring constantly to toast the spices.
Aprox. 2 minutos
7
Add the tinned tomatoes, white wine vinegar, and vegetable stock. Stir well to combine.
Aprox. 1 minutos
8
Add the potatoes and carrots. Cover and cook on medium-low heat for 20 minutes, stirring occasionally, until almost tender.
Aprox. 20 minutos
9
Add the chickpeas. Cook uncovered for 8 minutes until the vegetables are completely tender and the sauce has thickened.
Aprox. 8 minutos
10
Stir in the garam masala and season with salt to taste.
Aprox. 1 minutos
11
Serve hot, garnished with the freshly chopped coriander.
Aprox. 1 minutos
