Eosinophilic Esophagitis Friendly Vegan Vegetable Pakora Curry
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Learn more →Ingredients
4 servings
For the pakoras
- 1 cup chickpea flour (besan)
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- ½ tsp salt
- ½ cup water, plus more as needed
- 1 cup cauliflower florets, cut into 1-inch pieces
- 1 cup baby spinach, roughly chopped
- 1 medium potato, peeled and cut into ½-inch cubes
- 1 medium carrot, peeled and cut into ¼-inch rounds
- neutral oil, for frying (about 2 cups)
For the curry sauce
- 2 tbsp neutral oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14 oz) crushed tomatoes
- 1 cup vegetable broth
- ½ tsp salt, plus more to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the chickpea flour, ground cumin, ground coriander, turmeric, cayenne, and salt. Add 1/2 cup water and stir until a thick, smooth batter forms — it should coat a spoon thickly and fall off in a slow ribbon. Add water 1 tbsp at a time if needed to reach this consistency. Fold in the cauliflower florets, spinach, potato cubes, and carrot rounds until all the vegetables are evenly coated.
- 2
Pour about 2 cups of neutral oil into a large deep skillet or Dutch oven and heat over medium-high heat until a wooden chopstick inserted into the oil produces a steady stream of small bubbles, or the oil reaches 350°F (175°C) on an instant-read thermometer. Line a baking sheet with a wire rack.
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