Vegan Pav Bhaji

Ingredients

For 4 portions

• 🥔 400g potato
• 🥦 250g cauliflower
• 🥕 100g carrots
• 🪴 100g frozen peas
• 🧈 70g plant-based spread
• 🧅 250g onions
• 🧄 12g garlic
• 🪴 10g ginger
• 🫑 120g green bell pepper
• 🍅 300g tomato
• 🌶️ 6g kashmiri chilli powder
• 🌿 5g garam masala
• 🌿 3g cumin powder
• 🌿 3g chaat masala
• 🪴 1g turmeric
• 🥤 300ml tap water
• 🧂 6g salt
• 🍋 20ml lemon juice
• 🌿 10g fresh coriander
• 🍞 320g white bread roll

Method

1. Cut the potatoes, cauliflower and carrot into chunks. Boil in salted water for 15 minutes, adding the peas for the last 3 minutes, until very tender. Drain and mash roughly.
2. Finely chop the onions, keeping a quarter back to serve. Chop the garlic, pepper and tomatoes, and grate the ginger.
3. Melt 40 g of the plant-based spread in a large, wide pan and cook the onions for 7 minutes, until golden. Add the garlic and ginger and stir for 1 minute.
4. Add the green pepper and cook for 4 minutes, then add the tomatoes and cook for 8 minutes, until they break down into a thick sauce.
5. Stir in the chilli powder, garam masala, cumin, chaat masala and turmeric and cook for 1 minute. If you have pav bhaji masala, use it in place of the garam masala.
6. Add the mashed vegetables, water and salt. Cook for 10 to 12 minutes, mashing with a potato masher, until thick, even and spoonable. Stir in half the lemon juice and half the coriander.
7. Slice the rolls in half, checking the label to be sure they're dairy-free. Melt the rest of the spread in a frying pan and toast the rolls, cut-side down, until golden.
8. Serve the bhaji topped with the reserved raw onion, the rest of the coriander and a squeeze of lemon, with the hot rolls alongside.