Light vegetable pav bhaji with wholewheat bread

Ingredients

For 1 serving

• Potatoes120 g
• Cauliflower100 g
• Peas60 g
• Bell peppers60 g
• Tomatoes120 g
• Onion50 g
• Garam masala2 teaspoons
• Paprika1 teaspoon
• Whole wheat bread2 slices
• Sunflower oil2 teaspoons
• Lemon juice1 teaspoon
• Cilantroto taste
• Saltto taste

Contains: gluten,

In season: October – March

Method

1. Bring a pan of salted water to the boil. Peel the potatoes and cut them into pieces of about 3 cm, break the cauliflower into florets and boil them with the peas for 15 minutes, until the potatoes mash easily; drain.
2. Meanwhile chop the onion, deseed the pepper and cut it into small dice, and chop the tomatoes.
3. Heat the sunflower oil in a wide frying pan over medium heat and fry the onion and pepper for 4 minutes, until soft; add the garam masala, paprika and tomatoes, season with salt and cook for 5 minutes, until the tomatoes break down.
4. Add the boiled vegetables and mash everything right in the pan with a potato masher, loosening with a little water, and cook for 2–3 minutes over low heat, stirring, until the bhaji is a soft, rustic mash.
5. Toast the slices of wholemeal bread in a dry pan over medium heat for 1–2 minutes per side, until crisp.
6. Serve the bhaji with the lemon juice, torn fresh coriander and the warm bread.