Indian style pancakes with masala veggies (V)

Spice up your Monday evening with these easy to make Indian style pancakes, packed full of veggies and mouth-watering flavours. Did we mention they're vegan too?

SERVES: 2 READY IN: 35 minutes

Ingredients

• 200g Co-op baby potatoes, quartered
• 2 tsp Co-op olive oil, plus extra for greasing
• ½ Co-op British cauliflower (about 250g), cut into small florets
• 1 onion, sliced
• 1 garlic clove, grated
• 30g ginger, grated
• 1 tbsp garam masala
• 250g Co-op vine ripened tomatoes, chopped
• ½ x 25g pack coriander, chopped
• 70g Co-op plain flour
• 1 tsp turmeric

Method

1. Start with the filling. Preheat the oven to 220°C/fan 200°C/Gas 7.
2. Toss the potato with 1 tsp of the oil and season.
3. Roast for 10 mins, then stir in the cauliflower.
4. Cook for 15 mins, until the veg is just tender and turning golden.
5. Put the remaining oil in a saucepan on a medium heat and cook the onion for 5 mins, then add the garlic, ginger and garam masala, and cook for 1 minute more.
6. Add the tomato, along with 100ml water.
7. Bring to the boil and simmer for 5 mins.
8. Add the roasted veg, then cook, stirring, for 2 mins.
9. Stir in most of the coriander and remove from the heat.
10. To make the pancakes, mix the flour and turmeric in a large bowl, season, then gradually whisk in 200ml water, until you have a smooth, loose batter.
11. Line a baking tray with greaseproof paper, then set aside.
12. Grease a nonstick frying pan with a little oil.
13. Set the pan over a medium heat and pour in a quarter of the batter, tipping the pan so it covers the base evenly.
14. Cook for 1-2 mins, until the surface looks almost dry, then flip and cook for a further minute, before transferring to the lined baking tray and keeping warm in the oven while you repeat with the remaining batter.
15. Divide the veg mixture between the pancakes and then fold over.
16. Serve 2 pancakes per person, sprinkled with a little coriander.