140min 2 ppl
Vegetable Madras
50 minutes
2 people
Medium
50 min · 11 steps
Medium: 31–60 min or 7–12 steps
290 kcalper person
Protein 12g
Carbs 44g
Fats 10g
About this dish
Root vegetables and chickpeas in a boldly spiced South Indian-inspired sauce — curry leaves, mustard seeds, and tamarind deliver the characteristic Madras heat and tang, with the vegetables soaking up every bit of it.
Allergy Info
Mustard
Diet Info
Vegan
Ingredients
Fresh Produce
- Carrotspeeled and cut into 2cm chunks1 medium
- Potatopeeled and cut into 2cm chunks0.5 large
- Cauliflowerbroken into small florets0.5 small
- Onionfinely diced0.5 large
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Fresh Curry Leaves0.5 sprig (10–12 leaves)
- Fresh Corianderroughly chopped0.5 small handful
Tins & Jars
- Tinned Chickpeasdrained and rinsed200 g
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
- Tamarind Paste0.5 tbsp
- Vegetable Stock75 ml
Spices & Seasonings
- Mustard Seeds0.5 tsp
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Kashmiri Chilli Powder0.75 tsp
- Ground Turmeric0.25 tsp
- Ground Cumin0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- large heavy pan with lid
- chef's knife
- chopping board
- vegetable peeler
- fine grater
- wooden spoon
- measuring spoons
- colander
Method
1
Peel and cut the carrots and potato into 2cm chunks. Break the cauliflower into small florets. Finely dice the onion, mince the garlic, and finely grate the ginger. Drain and rinse the chickpeas.
Approx. 15 minutes
2
Heat the oil in a large heavy pan over medium-high heat. Add the mustard seeds and cumin seeds and sizzle until the mustard seeds pop.
Approx. 1 minutes
3
Add the curry leaves (stand back — they will splutter) and cook for 30 seconds.
Approx. 1 minutes
4
Add the onion and cook, stirring occasionally, for 10 minutes until golden.
Approx. 10 minutes
5
Add the garlic and ginger and cook for 2 minutes, stirring constantly.
Approx. 2 minutes
6
Stir in the tomato purée, ground coriander, Kashmiri chilli powder, turmeric, and ground cumin. Cook for 2 minutes to toast the spices.
Approx. 2 minutes
7
Add the tinned tomatoes, tamarind paste, and vegetable stock. Stir well to combine.
Approx. 1 minutes
8
Add the carrots and potato. Cover and cook on medium-low heat for 15 minutes.
Approx. 15 minutes
9
Add the cauliflower and chickpeas. Cook uncovered for 12 minutes until all vegetables are tender and the sauce has thickened.
Approx. 12 minutes
10
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
11
Serve garnished with fresh coriander.
Approx. 1 minutes
