Spicy Bombay vegetable stack

    40 min

    A colourful vegetable curry makes a perfect filling for a stack of delicately spiced pancakes and provides your five-a-day in one meal.

    6 people made this

    Serves: 2 

    • 50g plain flour
    • pinch of chilli powder
    • pinch of ground turmeric
    • pinch of ground coriander
    • 1 large egg
    • 100ml semi-skimmed milk
    • 1 tbsp vegetable oil
    • 1 tbsp vegetable oil
    • 1 onion, chopped
    • 2 tsp medium curry powder
    • 100g carrots, peeled and diced
    • 1 red pepper, deseeded and diced
    • 200g broccoli, stalks sliced and head cut into small florets
    • 175g courgettes, diced
    • 75g frozen peas

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    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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    For a more substantial main course for meat-eaters, add 200g diced cooked lean turkey to the vegetables.

    cook's tip

    The pancake batter can be made up to a day ahead and kept, covered, in the fridge. Cooked pancakes can be made up to 3 days ahead, stacked between sheets of greaseproof paper and wrapped in cling film: store in the fridge or freezer. The vegetable curry can be made up to 2 hours ahead and then gently reheated over a low heat.

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    Reviews in English (2)


    A nice twist on your classic pancake recipe, and actually went down very well with the Other Half, who is not a curry fan.  -  10 Mar 2010


    Used different ingredients. I put in a couple of tomatoes in place of the courgettes - it worked quite nicely.  -  10 Mar 2010