Vegetarian Thai Red Curry Pakora
  • 3/4 cup chopped zucchini
  • 3/4 cup chopped carrots
  • 3/4 cup chopped cauliflower
  • 1/2 cup chopped onions
  • handful Italian parsley
  • 1/2 tsp salt
  • 1 tsp fresh ginger
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 2 cloves crushed garlic
  • 2-3 cups chickpea flour
  • warm water
  • vegetable oil for frying
  • 1 package Saffron Road Thai Red Curry Simmer Sauce
  • Greek yogurt or cream (optional)
  1. Peel and chop all vegetables (zucchini, carrots, cauliflower, and onions) and add to a large mixing bowl.
  2. Chop flatleaf Italian parsley roughly and mix with the vegetables.
  3. Toss vegetables with salt, ginger, cumin, turmeric, and garlic.
  4. In a separate bowl, add 2-3 cups of chickpea flour. If you want a looser pakora add more water and less flour to make a thinner batter. For firmer pakora add less water and more flour. You will need to have enough batter to hold the fritters together when frying.
  5. In a large pot heat enough vegetable oil to cover pakora at least 1/2 way (1-2" deep of oil).
  6. When the oil is hot enough - a drop of batter placed in the fryer sizzles - reduce heat to medium and drop dough by the tablespoonful into the oil. Do not overcrowd the pan!
  7. Fry pakora until golden brown on all sides, flip if needed. Remove and drain in a paper towel.
  8. Repeat until the dough has been used up.
  9. In a large pan, add the contents of the Thai Red Curry Simmer Sauce. You can additionally add Greek yogurt or heavy cream to cool down the sauce. You could also serve the yogurt on the side so that individuals can add the amount they desire.
  10. When the simmer sauce begins to bubble, add the pakora. I had a few left over but this will really depend on the size you make.
  11. Cook just long enough to coat the pakora in the sauce.
  12. Serve immediately hot.
  13. They can be eaten on top of rice, or scooped up with naan.
Recipe by Saffron Road Food at