• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Spicy Baby Vegetables

  • Recipe Submitted by on

Category: Indian, Vegetables

 Ingredients List

  • 10 New potatoes, halved
  • 12 Baby carrots
  • 12 Baby courgettes(zucchini)
  • 2 tb Corn oil
  • 15 Baby onions
  • 2 ts Chilli sauce
  • 1 ts Garlic pulp
  • 1 ts Ginger pulp
  • 1 ts Salt
  • 400 g Canned chick-peas
  • (garbanzos), drained
  • 10 Cherry tomatoes
  • 1 ts Crushed dried chillies
  • 2 tb Sesame seeds


1. Bring a medium pan of salted water to the boil and add the potatoes and
carrots. After about 12-15 minutes, add the zucchini and boil for a further
5 minutes or until thr vegetables are just tender.

2. Drain the vegetables well and set to one side.

3. Heat the oil in a deep round-bottomed frying pan (skillet) or karahi
(wok) and add the baby onions turn golden brown. Lower the heat and add the
cilli sauce, garlic, ginger and salt, taking care not to burn the mixture.

4. Add the chick-peas(garbanzos) and stir-fry over a medium heat until the
moisture has been absorbed.

5. Add the cooked vegetables and cherry tomatoes and stir over the heat
with a slotted spoon for about 2 minutes.

6. Add the crushed red chillies and sesame seeds as a garnish and serve.

Compiled by Imran C. With Thanks to Mum 8^)

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