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Curry Vegetable Pancakes

Veggie.Lover's picture
  Vegetable oil 1 Tablespoon
  Leek 1 , cut into thin strips
  Carrot 1 , cut into thin strips
  Broccoli florets 8 Ounce (250 Grams)
  Canned butter beans 10 Ounce, drained, rinsed (315 Grams)
For pancakes
  Dried pasta 2 1⁄2 Ounce (Such As Risoni Or Orzo, Anellini, Ditalini Or Conchigliette, 75 Grams)
  Polenta 3 Ounce (1/2 Cup / 90 Grams)
  Boiling water 6 Fluid Ounce (3/4 Cup / 185 Milliliter)
  Milk 4 Fluid Ounce (1/2 Cup / 125 Milliliter)
  Egg 1 , lightly beaten
  Flour 3 Ounce (3/4 Cup / 90 Grams)
  Butter 2 Tablespoon
For coconut curry sauce
  Butter 1⁄2 Ounce (15 Grams)
  Curry powder/Curry paste 1 Tablespoon
  Finely grated ginger 1 Teaspoon (Fresh Ones)
  Ground turmeric 1⁄4 Teaspoon
  Coconut cream 12 Fluid Ounce (1 1/2 Cup / 3975 Milliliter)
  Chopped fresh coriander 1 Tablespoon

1. To make pancakes, cook pasta in boiling water in a large saucepan following packet directions. Drain and rinse under cold running water. Drain again and set aside. Place polenta in a large bowl and stir in boiling water. Cover and set aside for 15 minutes.
2. Add milk, egg, flour and pasta to polenta mixture and mix well to combine. Melt a little butter in a frying pan over a low heat and when butter starts to foam, pour 1/4 cup/60 ml/2 fl oz batter into pan and cook for 2 minutes or until golden, turn over and cook for 2 minutes longer. Remove pancake, set aside and keep warm. Repeat with remaining batter.
3. To make sauce, heat butter in a frying pan over a medium heat, add curry powder or paste, ginger and turmeric and cook, stirring, for 2 minutes. Stir in coconut cream and coriander, bring to simmering and simmer for 1-2 minutes.
4. Heat oil in a wok or frying pan over a medium heat, add leek and stir-fry for 1-2 minutes or until just tender. Add carrot and broccoli and stir-fry for 4-5 minutes longer or until vegetables are just tender. Add beans and cook for 1-2 minutes or until heated through.
5. To assemble, place a pancake on each serving plate, top with vegetable mixture, then with a second pancake. Spoon over sauce and serve immediately.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 820 Calories from Fat 275

% Daily Value*

Total Fat 32 g49.2%

Saturated Fat 21.2 g106.2%

Trans Fat 0 g

Cholesterol 79.6 mg26.5%

Sodium 229.5 mg9.6%

Total Carbohydrates 118 g39.5%

Dietary Fiber 9.3 g37.1%

Sugars 50.8 g

Protein 18 g35.9%

Vitamin A 114% Vitamin C 101.2%

Calcium 13.2% Iron 28.8%

*Based on a 2000 Calorie diet

Curry Vegetable Pancakes Recipe