Pav Bhaji in direct translation means Bread Curry. Pay Bhaji is an indian fast food made with a thick vegetable curry usually served with buttered toasted bread roll.
Pay Bhaji originated in the 1850s as a fast lunchtime dish for textile mill workers in Mumbai. Pav bhaji was later served at restaurants throughout most of India, and now even served across the world. You now see it often in London in those trendy new Pop ups.
Now I do love a good ol’ Pav Bhaji specially at my mums’, but now that I’ve gone vegan, I decided to create a healthier vegan friendly version. Traditional pay bhaji does have a fair bit of butter with in the curry which gives it that lovely shine and rich flavour, however my healthier option still had all the same great flavours with minimal fat.
This is what you call the healthy version of a fast food indian staple, whats best is that you can prep it all within 15 minutes in the morning and it’s ready by the time you get home from work.
I think that slow cookers are the best invention yet specially for working mums’ like me. Knowing that dinner will be ready by the time you get home ready for the family is so cool. Winter time I do tend to use the slow cooker more, as you just want a warm heart vegetable stew, curry and even a good old chilli.
Pay Bhaji is great way to get a big serving of vegetables in the kids, as you can literally put pretty much most veggies into this dish! Traditionally it’s made with potatoes, cauliflower, peas and onions but pretty much anything goes!
1 Red Onion
1 White Onion
1 Medium Sweet Potato
4 New Potatoes
1 Red Pepper
4 Tbsp Frozen Peas
4 Garlic Gloves
2 Tsp Fresh Grated Ginger
2-3 Frozen Spinach
1 1/2 Tsp Chili Powder
1 Tsp Tumeric
1 1/2 Tsp Garam Masala
2 Tbsp Pav Bhaji Masala
1/4 Tsp Salt
2 Tbsp Tomato Puree
1 Tbsp Lemon Juice
Prep and dice the onions, sweet potatoes, white potatoes, red pepper, cauliflower, peas and carrots.
In a slow cooker, spray with a little oil and add fresh grated garlic and ginger and allow to cook for a minute or so.
Add in the all the vegetables and 2-3 frozen spinach blocks.
Add the chili powder, turmeric powder, garam masala, pav bhaji masala and salt.
Add 2 cups of hot boiling water to the slow cooker.
Allow to cook on high for about 6 hours or medium to 8 hours.
Add tomato puree to the mixture.
Stir well and add lemon juice to taste.
Sprinkle on some fresh coriander and serve with toasted buttered rolls.[yumprint-recipe id=’92’]