Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2862 / 686
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil veg
Peel and chop the carrots into bite-sized pieces. Separate the cauliflower into florets. De-seed and finely chop the pepper. Peel and chop the potatoes. Add the potatoes, carrots and cauliflower to a pot of salted boiling water. Cook, covered, for 15 min or until starting to soften. Add the bell peppers and cook for a final 5 min.
Meanwhile, roughly chop the tomatoes. Peel and chop the onion. Wash and finely chop the coriander.
3 Make spice base
Heat a non-stick pan over a medium heat with the ghee. Once hot, add the onion (reserve 1/1/2 tbsp) and ginger-garlicpaste. Fry for 5 min. Add the turmeric, coriandercuminpowder, chillipowder(spicy!), cinnamonpowder and the vegetablestockcube. Fry for 3 min. Add the tomatoes and cook for 5-8 mins or until they begin to soften.
4 Mash veg
Drain the potatoes, carrots, cauliflower and peppers. Return the lot to the pot and mash. Add them to the frying pan with the onions and spices and mix. Add the greenpeas. Remove from the heat. Cover and set aside.
5 Toast buns
Slice the buns open. Heat a non-stick pan over a medium heat with the butter. Once the butter melts, add the buns sliced-side down and toast for 3-4 min
Garnish the mashed vegetables with the chopped coriander and reserved onions. Serve with the toasted buns.