| Prep: 25 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 385 | 7g | 1g | 68g |
| sugars | fibre | protein | salt |
| 8g | 8g | 12g | 0.8g |
Why I Love Bangladeshi Vegan Sobji Bhuna
Any true food lover knows the ecstasy of discovering new flavors, and my current obsession is the Bangladeshi dish Vegan Sobji Bhuna. Whether you’re a fully committed vegan or simply interested in eating more plant-based meals, this dish is a must-try! Coming from the palmetto-laden streets of Charleston, South Carolina, I’ve developed a fondness for dishes that combine tradition with a touch of originality, much like this recipe.
What Makes Vegan Sobji Bhuna Special?
What I love about Vegan Sobji Bhuna is its delightful complexity of flavors. Despite being filled with everyday vegetables you might have lounging in your crisper drawer, the unconventional blend of traditional Bangladeshi spices gives it an exciting edge. It’s a fantastic opportunity to venture beyond the known and experiment with your taste buds. Combining things like turmeric, coriander, and cumin with fresh produce creates not only an explosion of taste but also a beautiful, colorful dish that will brighten up any dinner table.
The Inspiration Behind The Dish
Being a Southern belle does not limit me to Southern dishes. I often find myself inspired by chefs who transcend borders with their culinary creations and bring the world to our tables. This recipe, for instance, is inspired by Tommy Miah, a renowned Bangladeshi-British chef, known for his innovative approach to Bangladeshi cuisine.
While there might not be a direct connection between fried chicken and Vegan Sobji Bhuna, the love for the comfort and nourishment that home-cooked food brings us is universal, and that’s what I see in Tommy’s dishes and aim to bring into my own. I feel that combining my Southern roots with flavors from around the world takes my dishes to a new exciting level.
Pairings and Similarities
If you’re wondering what you could pair this dish with or which dishes it’s similar to, look no further! Vegan Sobji Bhuna, with its hearty and comforting appeal, can be served alongside other Bangladeshi dishes like the traditional Panta Bhat (fermented rice) or fresh Kachumber salad. Still, it also pairs beautifully with staple Southern sides, such as biscuit bread or even a sweet cornbread!
In terms of similarity, Vegan Sobji Bhuna shares some commonalities with Indian Sabzi, a vegetable stir-fry curry, due to its use of toasted spices and variety of vegetables. However, the inclusion of traditional Bangladeshi spices ensures the Sobji Bhuna stands apart with its unique taste profile.
So, step out of your comfort zone and let the Vegan Sobji Bhuna take you on a flavorful journey from the comfort of your kitchen. After all, no great story ever starts with someone eating a salad… unless it’s this one.
What You’ll Need
- 3 tablespoons vegetable oil
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green chillies, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 cup potatoes, peeled and diced
- 1 cup carrots, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup cauliflower florets
- 1 bell pepper, seeded and chopped
- 1 cup green peas
- 1 large tomato, diced
- Salt to taste
- ½ cup fresh coriander leaves, chopped
- Lemon juice to taste
- 6 cups cooked basmati rice, for serving
Method
Step One
Start by heating the vegetable oil in a large pan over medium heat. Once the oil is hot, add the finely chopped onions. Cook them until they are soft and golden brown, which should take around 10 minutes.
Step Two
Add the minced garlic, grated ginger, and finely chopped green chillies to the pan. Stir everything together and cook for another 2 minutes, until the ingredients are well combined and the aroma is fragrant.
Step Three
Add the turmeric powder, red chili powder, ground coriander, and ground cumin to the pan. Stir everything together to ensure the spices are fully mixed with the other ingredients.
Step Four
Now, add the diced potatoes, carrots, green beans, cauliflower florets, chopped bell pepper, and green peas to the pan. Stir everything together so the vegetables are well coated with the spice mixture.
Step Five
Cover the pan and let the vegetables cook for about 10 minutes, or until they are semi-cooked. Stir occasionally to prevent them from sticking to the bottom of the pan.
Step Six
Add the diced tomato and salt to taste. Stir everything together, then cover the pan and let it cook for another 10 minutes, or until the tomatoes are soft and the vegetables are fully cooked.
Step Seven
Switch off the heat and add the chopped coriander leaves and lemon juice to taste. Mix everything together to ensure the flavours are well blended.
Step Eight
Serve your Vegan Sobji Bhuna with the cooked basmati rice. Enjoy hot for the best taste!
