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.
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.
