Vegan Bhajee |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 pounds vegetables, made up as follows: parship, peeled and cubed; sweet potatoes, peeled and cubed; zucchini, sliced; and frozen peas | 2 tablespoons sunflower oil | 1 teaspoon turmeric |
| 1 teaspoon Garlic Puree | 12 tablespoons Onion Puree | 1 tablespoon Curry Paste (storebough or homemade) |
| 1 tablespoon chopped fresh cilantro leaves | salt to taste | Akhni Stock or water |
| 1 | Cook everything, stir-frying the turmeric for 20 seconds, then the garlic puree for 1 minute, the onion puree for 3 minutes, and the paste for 1 minute. |