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 5
This dish most recently appeared in My Plant Based Bag (4 nights for 4) on Sunday, April 19, 2020.


Pumpkin Salad

  • 800g diced pumpkin
  • 400g red kumara, diced 1cm
  • 1 pack salad spices
  • 150g turmeric ginger marinade
  • 250g frozen peas
  • 50g golden raisins
  • 1 red chilli, thinly sliced (optional)
  • 1/2 bunch coriander, finely chopped
  • Juice of 1 lime

Onion Bhajis

  • 2 brown onions, thinly sliced
  • 2 carrots, grated
  • 168g bhaji flour
  • 1 cup water

To Serve

  • 1 bunch mint, leaves picked
  • 4 Tbsp vegan creamy turmeric sauce
  • 50g toasted hemp seed mix


  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 onions and carrots. In a bowl, combine bhaji flour and water measure with 1 tsp salt. Add onions and carrots to bowl and mix to combine. Heat a drizzle of oil in a large, non-stick fry-pan on medium-high 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 when needed. 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 2807 kj
671 kcal
Protein 17.3g
Carbohydrate 66.9g
Fat 34.5g