Indian Bhaji Curry Rolls - cooking recipe

Ingredients

3 None potatoes, peeled and chopped
2 None carrots, peeled and chopped
1/2 head cauliflower, cut into florets
1 cup green beans, trimmed and halved
1 tbsp vegetable oil
1 None onion, thinly sliced
1 None green pepper, seeded and chopped
2 cloves garlic, crushed
2 tbsp garam masala
2 None tomatoes, chopped
4 None round crusty bread rolls
1 tbsp lemon juice
1/4 cup coarsely chopped cilantro
None None Mango chutney or lime pickle, to serve

Preparation

Place potatoes and a pinch of salt in a large saucepan and cover with water. Bring to a boil on high heat. Cook 5 mins. Add carrot and cauliflower. Cook a further 5 mins, adding beans for final minute of cooking. Drain well and return to pan. Roughly mash.
Heat oil in a large skillet on high heat. Saute onion and pepper 3-4 mins, until tender. Reduce heat to medium. Add garlic and spice. Cook, stirring, for 1 min, until fragrant. Stir in mashed vegetables and tomato. Cook 4-5 mins, stirring often, until tomato softens.
Meanwhile, split rolls one-third of the way down. Remove soft bread from center of each roll to make curry bowls. Lightly toast rolls.
Stir juice and half of the cilantro into curry. Season to taste. Spoon curry into rolls. Top with remaining cilantro. Serve with chutney or pickle.