Root Vegetable Bhuna

Root Vegetable Bhuna

Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ¬©Dan Jones

I always roast up too many vegetables to go with Sunday lunch. Sometimes accidentally, sometimes intentionally; either way, they make a perfect addition to this simple and spicy bhuna.

Gluten free
Wheat free
Quick meal
Low fat, low sugar
Freezable
Cheap

Click on a star to rate this recipe! You must log in first.

Average rating 4.8 / 5. Vote count: 4

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Total time

15

Cuisine

Indian and Indian Subcontinent

Meal

  • mains

Servings

2-3

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, peeled and finely chopped
  • 1 red pepper, finely sliced
  • 2 cloves of garlic, peeled and crushed
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp dried chilli flakes
  • 1 tbsp medium (vegan) curry paste
  • 400g (14oz) can chopped tomatoes
  • 2 handfuls of fresh or frozen spinach
  • ½ roasting tray of leftover roasted root vegetables, including carrots, parsnips, red onion and butternut squash, roughly chopped
  • Juice of ½ unwaxed lemon
  • Pinch of sea salt flakes

Instructions

  1. Heat the oil in a saucepan over a medium–high heat and cook the onion and red pepper for 2 minutes until softened.
  2. Add the garlic, cumin, turmeric, and chilli flakes and cook for a further 1 minute.
  3. Stir in the curry paste and chopped tomatoes, then reduce the heat to medium. Simmer for 8–9 minutes, then stir in the spinach and cook for a further 2 minutes.
  4. Stir in the leftover roasted root vegetables and squeeze over the lemon juice. Season with sea salt.
  5. For the perfect roasted root vegetables, drizzle sunflower oil over peeled carrots, parsnips, quartered red onions, and butternut squash, then roast at 200°C/Gas mark 6 for 35–40 minutes, turning once. Allow the leftovers to cool fully, then refrigerate for use the following day.
  6. Suitable for freezing.
25642564

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Donate

Related recipes

gambian stew with easy peanut hummus

Gambian Stew (Domoda) With Easy Peanut Hummus

One of the team recently visited The Gambia and discovered a delicious peanut stew that was served everywhere. Determined to recreate this authentic dish for the Vegan Recipe Club, we…

DIY pot noodle web

Vegan DIY (healthy) Pot Noodle

The thing we love most about this lunch is that you can add pretty much anything you fancy to it! It’s healthy, quick, easy and versatile which makes it perfect…

Chilli Non Carne

This is a great one for making at the start of the week and freezing for quick meals. Serve with fluffy rice, cool vegan sour cream, guacamole and zingy lime…

cheatin' tagine with herby salad

Cheatin’ Tagine With Herby Salad

Packed with golden aubergines, aromatic spices and sweet apricots, this tagine is inspired by the flavours of North African cuisine. We wanted to make it quick and easy for busy…

toast with all the good stuff

Toast With All the Good Stuff

This simple lunch involves taking a selection of your favourite ingredients and assembling them on a toasted crusty bread with a dollop of delicious spread and a sprinkling of whatever…