Recipe: Alfred Prasad ’s hot mixed vegetables on toasted baps

Great British Chefs’ recipe to try with the kids: Alfred Prasad ’s hot mixed vegetables on toasted baps. Enjoy!

Cooking Time: 50 minutes

Serves: 6

Ingredients:

• 2 tbsp of vegetable oil
• 1 large onion, chopped
• 1 green chilli, chopped
• 2 tsp of ginger-garlic paste
• 1/4 tsp of ground turmeric
• 2 large vine tomatoes, chopped
• 1/4 tsp of tomato paste
• 1 pinch of salt
• 1 carrot, finely chopped
• 1 green pepper, chopped
• 3 tbsp of petit pois, frozen
• 200g of tinned cannellini beans
• 2 large waxy potatoes
• 1/2 tsp of garam masala
• 1/2 lemon, juice only
• 1 tbsp of chopped coriander
• 6 plain baps

Method:

1. Peel and cut the potatoes into chunks. Add to a pan of cold water and bring to the boil.
2. Once tender, drain and mash the potatoes. Set aside until needed.
3. Over a medium heat, place a sauce pan containing the oil. Once hot, add the onions and green chilli. Sauté until they turn translucent.
4. Add the ginger-garlic paste and ground turmeric to the pan, and leave to sauté for another 2 minutes.
5. Add ¾ of the chopped tomatoes, all the tomato paste and stir. Cook until the tomatoes break down, stirring for 3-4 minutes.
6. Add the carrots, peppers, petit pois and cannellini beans and mix all together. Add a pinch of salt and cook for a further 5 minutes, stirring continuously.
7. Add the mashed potato you made earlier with the remaining chopped tomatoes and mix well all together. Add 250 ml of hot water to the mix, before leaving to simmer for 8-10 minutes. You want it to reach a thick stew consistency.
8. Once cooked, remove the pan from the heat before adding the garam masala, lemon juice and chopped fresh coriander. Stir well and add the butter (optional).
9. Under a hot grill toast the baps for 2-3 minutes.
10. Divide the vegetables onto plates alongside the toasted baps and serve immediately.

Recipe courtesy of Great British Chefs. Visit their site for more great kids recipes.