Mixed Vegetable Biran

Mixed vegetables tossed with onion, red pepper with a touch of spice. Light and delicious, and easy to prepare. Slap it up with a chapatti, tortilla wrap or even a Naan it's truly sensational.


500 g Mixed seasonal Vegetables, cut to a suitable size
2 small Potatoes, cut into 1 cm cubes
2 medium Onions, peeled and chopped finely
1 Red Pepper, deseeded and diced
2 Tomatoes, chopped
2 Bay Leaves
1 Tsp Fenugreek Leaves
1 Tsp Turmeric
1 Tsp mild Chilli Powder
5 Tsp Curry Paste of choice
5 Tbsp Sunflower Oil
25 g Coriander, chopped
Sea Salt


Par boil all of the Vegetables with 1 Tsp Sea Salt and 0,5 Tsp Turmeric
Drain from the pan and place in iced water to stop the cooking process
After a few minutes drain again and leave to one side or place in the fridge until needed
Heat the Oil over a medium heat with the Bay Leaves in the pan
Add the Onions, Pepper and Tomatoes with some Sea Salt and cook, stirring regularly for about 5 minutes
Add the Curry Paste, Chilli Powder, Fenugreek Leaves and the remainder of the Turmeric
Cook for 2-3 minutes, stirring regularly
Add the Vegetables and simmer gently covered, stirring occasionally for about 25 minutes, or until the Vegetables are cooked through
Add the Coriander
Stir and leave covered until ready to serve with Chapattis or Naan