This flavoursome plateful brings you a little taste of India, our Bollywood product to take centre stage! This is far healthier than a take out!!
2 Bollywood burgers
2 sweet potato
1 red pepper
½ a tin of chickpeas
1-2 tbsp curry paste
100g vegan/coconut yoghurt
Pre-head the oven to 200 C
Divide your burgers into 4 pieces and roll into balls with your hands
Chop sweet potato into chunks and put them in a pan on cold water. Add the chickpeas to the pan. Bring to the boil and simmer for 20 minutes until the potato starts to soften
Meanwhile, fry off your Bollywood balls with a little oil in a frying pan. Keep turning the balls so you get an even browning. This will probably take about 12-15 mins and so you can be prepping other things whilst they cook.
Slice and dice your red pepper
Drain the water from the sweet potato and add the red pepper, coconut milk and curry paste. Season with salt & pepper. Bring to the boil then simmer for a further 20 minutes.
Grate your cauliflower so it turns into crumbs, or alternatively blitz in a food processer
To cook the cauliflower, we suggest roasting in the oven with a drizzle of oil. Spread out on an oven-proof tray so you have a very thin layer of the rice-like ingredient. Cook for 12 minutes
Remove veg & coconut milk mix from the hob
Arrange cauliflower rice on your serving plates, followed by the veg mix. Put the Bollywood balls on top.
Finish by adding some coconut yoghurt and garnish with coriander
Serve and enjoy immediately!