Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Besan bhaji with brussels sprout tops
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 40g gram flour
- extra-virgin olive oil, for frying
- ½ tsp ground turmeric
- 1 tsp cumin seeds
- 2 tsp garam masala
- 4 cloves garlic, roughly chopped
- 1 red onion, finely sliced
- 1 green chilli, finely chopped
- 6 sprigs coriander, leaves picked, stalks finely chopped
- 100g spinach, shredded
- 300g brussels sprout tops, shredded, or 150g brussels sprouts with 150g spinach, shredded
- kala namak salt or sea salt, chapatis, natural yogurt, unwaxed lemon wedges and cranberry jelly, to serve
Method
- STEP 1Toast the gram flour in a dry pan over a medium heat until it begins to smell aromatic and turns light brown, then set aside.
- STEP 2Heat a glug of the oil in a frying pan or wok over a medium heat and add the spices, garlic, half of the sliced onion, half of the chilli and the coriander stalks. Stir-fry for 1 minute, making sure the garlic doesn’t brown. Add the sprout tops and stir-fry for 2 minutes. Sprinkle in the toasted gram flour and cook for a further 5-8 minutes, stirring occasionally, until the vegetables are cooked through. Add 2-3 tbsp of water to loosen the mixture.
- STEP 3Season with kala namak salt, then pile onto chapatis and scatter with the coriander leaves, remaining onion slices and chilli. Serve with the yogurt, lemon wedges for squeezing over and cranberry jelly.
