Ingredients Jump to Instructions ↓


  2. 50g plain flour

  3. pinch of chilli powder

  4. pinch of ground turmeric

  5. pinch of ground coriander

  6. 1 large egg

  7. 100ml semi-skimmed milk


  9. 1 tbsp vegetable oil

  10. 1 onion, chopped

  11. 2 tsp medium curry powder

  12. 100g carrots, peeled and diced

  13. 1 red pepper, deseeded and diced

  14. 200g broccoli, stalks sliced and head cut into small florets

  15. 175g courgettes, diced

  16. 75g frozen peas

Instructions Jump to Ingredients ↑

  1. Sift the flour into a mixing bowl with the spices. Add the egg and stir to combine, then gradually whisk in the milk to form a smooth batter that is about the thickness of double cream. Transfer to a jug and set aside.

  2. To make the filling, heat the oil in a large frying pan over a gentle heat. Stir in the onions and curry powder and cook, stirring occasionally, for about 2 minutes until the onions are slightly softened.

  3. Stir in the carrots and red pepper and cook for 5–6 minutes, then add the broccoli and courgettes. Cook, stirring occasionally, for a further 5 minutes until softened. Stir in the peas and pour in 75ml water. Cover and cook for about 5 minutes until all the vegetables are tender.

  4. Meanwhile heat a frying pan, preferably non-stick, on a moderate heat. Brush lightly with 1 tsp of the oil. Pour in about a third of the pancake batter and quickly tilt the pan around so the batter forms a large even pancake. Cook for about 1 minute on each side, then remove and place on kitchen paper. Repeat with the remaining batter to make 2 more pancakes, greasing the pan with a little more oil each time.

  5. Place 1 pancake on a large platter and spoon half the vegetable curry over. Top with the second pancake, add the remaining curry and finish with the third pancake. Cut into wedges using a sharp knife and serve at once.


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