Does anything sound better than a slice of aloo masala toast?! This recipe is so easy to put together and I bet you have all the ingredients already!

 


 

Ingredients

1 tbsp oil

1 cup mashed potato

1/2 cup finely chopped bell pepper

1 tsp grated garlic

1/2 cup finely chopped onion

1/4 cup finely chopped red cabbage

1/4 cup finely chopped carrot

1 tsp chaat masala

1/4 tsp chilli powder

1/8 tsp ground turmeric

1/4 tsp pink salt

black pepper

1-2 tbsp chopped coriander

vegan butter

4 slices bread (I used seeded bread)

Topping options

Tangy green chutney + sweet tamarind chutney, onions, tomatoes, sev, pomegranate seeds, coriander leaves, ketchup, chillies

 


 

Method

Heat oil over low-medium heat.

Add garlic and sauté for 40 seconds.

Mix in onions and sauté for a few seconds.

Add bell pepper, carrot and purple cabbage and sauté for 5-7 minutes.

Combine mashed potato and cook for 3 minutes.

Mix in chopped coriander and transfer mixture into a bowl.

Spread both sides of bread with vegan butter and in the same pan toast both sides until golden (or crispy as you like!)

Add 1/4 of the mixture on each slice of bread and top with whatever you like!

Cost less than £2!

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recipes@asianstandard.co.uk

This week’s recipe has come from Veganuary. Veganuary is a charity that encourages people worldwide to try vegan for January and beyond. For more information visit www.veganuary.com and for the original recipe by Cooking with Parita visit https://veganuary.com/recipes/aloo-masala-toast/