Indian Onion Bhajis with Bombay Pumpkin Salad & Creamy Turmeric Sauce

Indian Onion Bhajis with Bombay Pumpkin Salad & Creamy Turmeric Sauce

Ready in 45 minutes Serves 3
This dish most recently appeared in My Plant Based Bag (4 nights for 2) on Sunday, April 19, 2020.


Pumpkin Salad

  • 400g diced pumpkin
  • 200g red kumara, diced 1cm
  • 1 pack salad spices
  • 50g turmeric ginger marinade
  • 125g frozen peas
  • 30g golden raisins
  • 1 red chilli, thinly sliced (optional)
  • 1/2 bunch coriander, finely chopped
  • Juice of 1 lime

Onion Bhajis

  • 1 brown onion, thinly sliced
  • 1 carrot, grated
  • 84g bhaji flour
  • 1/2 cup water

To Serve

  • 2 Tbsp vegan creamy turmeric sauce
  • 25g toasted hemp seed mix
  • 1 bunch mint, leaves picked


  1. Preheat oven to 220°C. Prep & cook pumpkin salad. Prep pumpkin and kumara and toss on a lined oven tray with salad spices, turmeric ginger marinade and a drizzle of oil. Season with salt and pepper and roast for 25-30 minutes, until golden and tender. Add peas to tray for final 5 minutes of cook time.
  2. Prep & cook onion bhajis. Prep onion and carrot. Combine bhaji flour and water measure in a bowl with 3/4 tsp salt. Add onion and carrot to bowl and mix to combine. Heat a drizzle of oil in a large, non-stick fry-pan on medium heat. Use a 1/2 cup measure to spoon batter into pan. Cook bhajis, in batches, for 3-4 minutes each side, until golden and cooked through. Add more oil to pan between batches. Season to taste with salt and pepper.
  3. Finish salad & prep mint. Prep chilli and coriander. Toss cooked veggies with remaining pumpkin salad ingredients. Season to taste with salt and pepper. Set mint aside.
  4. Serve creamy turmeric sauce topped with pumpkin salad, onion bhajis, toasted seeds and mint.

Nutritional Information

Energy 2635 kj
630 kcal
Protein 15.0g
Carbohydrate 58.2g
Fat 35.4g