45min 2 ppl
Vegetable Phaal
55 minutes
2 people
Medium
55 min · 11 steps
Medium: 31–60 min or 7–12 steps
310 kcalper person
Protein 12g
Carbs 46g
Fats 10g
About this dish
Robust root vegetables and chickpeas in the multi-chilli phaal sauce — a plant-based version of the hottest curry in the repertoire, where the hearty vegetables provide enough substance to stand up to the intense heat.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Potatoespeeled and cut into 3cm chunks1 medium
- Carrotspeeled and cut into 2cm chunks1 medium
- Onionfinely diced0.5 large
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated12.5 g
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Birdfinely sliced1.5
Tins & Jars
- Tinned Chickpeasdrained and rinsed200 g
- Chopped Tomatoestinned200 g
- Tomato Purée1 tbsp
- Vegetable Stock100 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder1 tsp
- Hot Chilli Powder0.5 tsp
- Dried Red Chilliesdeseeded and roughly broken1.5
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
- White Wine Vinegar0.5 tbsp
Utensils
- Large heavy pan with lid
- Chef's knife
- Cutting board
- Fine grater
- Colander
- Wooden spoon
- Measuring spoons
Method
1
Peel and cut the potatoes into 3cm chunks and the carrots into 2cm chunks. Finely dice the onion, mince the garlic, and finely grate the ginger.
Approx. 8 minutes
2
Finely slice the bird's-eye chillies and deseed and roughly break the dried red chillies. Drain and rinse the chickpeas. Roughly chop the fresh coriander.
Approx. 5 minutes
3
Heat the vegetable oil in a large heavy pan over high heat. Add the cumin seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
4
Add the onion and cook for 10 minutes, stirring regularly, until deep golden.
Approx. 10 minutes
5
Add the garlic, ginger, bird's-eye chillies, and dried red chillies. Cook for 2 minutes, stirring to release the aromatics.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, hot chilli powder, and turmeric. Cook for 2 minutes, stirring constantly to toast the spices.
Approx. 2 minutes
7
Add the tinned tomatoes, white wine vinegar, and vegetable stock. Stir well to combine.
Approx. 1 minutes
8
Add the potatoes and carrots. Cover and cook on medium-low heat for 20 minutes, stirring occasionally, until almost tender.
Approx. 20 minutes
9
Add the chickpeas. Cook uncovered for 8 minutes until the vegetables are completely tender and the sauce has thickened.
Approx. 8 minutes
10
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
11
Serve hot, garnished with the freshly chopped coriander.
Approx. 1 minutes
