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Vegetable Bhuna

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Vegetable Bhuna

Vegetable Bhuna

Serves 2. Recipe devised by Kate Morris and Sally Brown.

What to do:

Step 1

Before cooking, wash your hands and put on an apron.
Weigh and measure the ingredients.

Step 2

First pinch the tops off and snap the dwarf beans and add them to an oven-proof dish. Now top and tail the spring onions with the scissors and chop them into little pieces. Put them in the bottom of your cooking dish.

Step 3

Pop a pepper by pressing both thumbs onto the stalk. Tear or snip ¼ of your popped fresh pepper up and add that too.
Count out the baby sweet corn and the potatoes and put those on the top of your mixed vegetables.

Step 4

Lastly add the cauliflower florets on top.
Pour the chopped tomatoes on top of the vegetables.

Step 5

Finally add the madras paste to the water, stir well and pour that into the oven proof dish, just to cover the vegetables and put on the lid.

Step 6

You will need to ask a grown up for help with this part. Put in a pre-heated oven at 180°C fan/200°C/Gas 6 for 40 minutes or until the potatoes are cooked.

Step 7

Try serving with a small piece of naan bread.

60 minutes This should take about 60 mins

You will need:

  • 2 spring onions
  • ¼ fresh pepper
  • 50g/10 dwarf beans
  • 4 baby sweetcorn (tinned or fresh)
  • 4 baby new potatoes
  • 1 teaspoon madras curry paste
  • ½ cup tinned chopped tomatoes (125ml)
  • 1/2 cup water (125ml)
  • 2-3 fresh cauliflower florets

Remember to ask a Grown-up for help.