Coriander Masala Scramble

 

Coriander Masala Scramble

 

By Namit Kathoria

 

Preparation time: 10-15 min

Cooking time: 15-20 min

Makes 3 servings

Ingredients:

1½-2 tablespoons olive oil

1 white onion diced

1 tomato diced

25-50g mushrooms sliced

1 carrot chopped (with peel on)

1 green pepper diced

Scramble mix

1 ½ teaspoons tandoori masala mix

¼ teaspoon kala namak (black salt for the egg like taste)

¼ teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon onion powder

½ inch fresh turmeric grated or ¼ teaspoon turmeric powder

2 teaspoons wholegrain mustard

4 tablespoons nutritional yeast

Small handful fresh coriander finely chopped

1 cup chickpea flour (besan)

1 cup oats milk

 

Preparation:

1. Take a saucepan and heat up some of the olive oil to a medium to high heat on the hob. Add in a piece of onion and wait for it to start to sizzle. Once it does, add in the rest of the onion and the chopped green pepper. Stir through and continue to cook for about 5 minutes until the onion starts to become translucent and the green pepper starts to go a little soft.
2. Add in the tomatoes and the vegetables with some more of the olive oil, sauté and stir through for about 5-6 minutes.
3. Whilst the vegetables are sautéing, put together the scramble mix including the fresh coriander and whisk everything together.
4. Add the scramble mix on top of the cooked vegetables, heat and stir for another 5-10 minutes. When it gets to the constituency that you want, switch off the heat.
5. Taste, see if you need to add any more kala namak for the egg like taste, any more tandoori masala or any more nutritional yeast for a more cheesy taste.
6. Serve the scramble with any wholegrain bread.

 

Where does your protein come from?

It comes from the chickpeas.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.