Tangy Welsh Dragon Curry, Leek & Onion Bhajis

Serves: 5
Cooks in: 50 minutes
Difficulty: 5/10
Gluten free

“I love working worth Blas Y Tir’s vegetables, grown in my favourite part of Wales, this Tangy Curry celebrates them perfectly, served with the most incredible Leek & Onion Bhajis. Which can be fried or baked”

Ingredients

The Curry

2 tbsp Coconut Oil
1 large Red Onion chopped
Thumb sized piece of Ginger, cut fine.
3 Garlic Cloves, finely chopped
1 Green Chilli, cut fine.
½ tsp Turmeric
1 tsp Ground Cumin
1 tsp Garam Masla
2 cans of Chopped Tomatoes
Half a Blas y Tir Cauliflower cut into Small Florets
1 Cup of Dairy Free Yoghurt
2 Blas y Tir Maris Piper Potatoes peeled & cut into small even cubes, then par boiled.
240g Tin of Chickpeas, Drained.
Handful Coriander, roughly chopped, to serve
Pinch of Salt & Pepper

Blas Y Tir Leek & Onion Bhajis

1 blas y tir leek, sliced finely.
1 large White Onion, sliced finely.
1 tsp of Turmeric
1 Green Chilli, cut fine
Handful of Fresh Coriander, roughly chopped.
3-4 tbs of Gram (chickpea) flour.
3-4 tbs of Water.

1.5L of Vegetable Oil for frying.

Serving Suggestions

Basmati Rice
Tomato, Red Onion, Coriander, Chilli & Lime Salad.

Print