Ingredients

Onions 25kg
Ginger 300g
Green Chillis 500g
Chopped Tomato 2.5kg
Chick Peas 2.5kg
Spinach Leaves 250g
Rapeseed Oil 2ltr
Diced Mango 800g
Vegetable Bouliion 800g
Garlic Greens 200g

Introduction

Here at Sussex University we run a daily On the Pulse dish, as part of our main restaurant counter service as well as the smaller units around the university. This is a great healthy, value for money Meal, and is a very popular option for our academics, staff and students. We also do a Cauliflour Dahl, Spicey Lentil Ragu & Beetroot & Squash Tagine. All of our On the Pulse meals are Vegan, Gluten Free and Dairy Free.

Method

Make the Masala blend

Peel Onions, Garlic & Ginger
Blitz all to a puree
De seed and finely slice the Onion
Drain and wash the Chickpeas
Select the correct pan and add oil, add Masala blend until it foams and then add the Onion.
reduce the heat and simmer for 8-10 minutes
Add tomatoes and Vegetable Boulillion & water and simmer gently
Add the Spinach and Chickpeas and simmer for 30 mins
Gently fold in the Mangos and serve straight away

Features more veg
Features more veg
https://thesra.org/members/university-of-sussex