Serves 4

Cauliflower and sweet potato balti recipe

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Ready in 35 minutes

1 tbsp sunflower oil
2 onions, very thinly sliced
4cm piece fresh ginger, finely grated
1 tsp light muscovado sugar
1 tsp cumin seeds
400g can chopped fresh tomatoes
1/2 tsp ground turmeric
1/2 tsp ground coriander
1 tsp chilli powder
2 sweet potatoes, cubed
1 cauliflower, cut into small florets
410g can chickpeas, drained and rinsed
Juice of 1 lemon
Chopped fresh coriander, to garnish

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1. Heat the oil in your largest pan and cook the onions, ginger and sugar for 5 minutes, until softened and gently browned. Add the cumin seeds, tomatoes, turmeric, coriander, chilli powder, some salt and pepper and 250ml water.
2. Bring to a simmer, then stir in the sweet potatoes. Cover and simmer for 5 minutes, then add the cauliflower. Cover and cook for a further 15 minutes. Add the chickpeas and cook for 5 minutes, until the vegetables are tender.
3. Stir in the lemon juice and coriander just before serving.

Nutritional info

Per serving: 296kcals, 7.6g fat (1g saturated), 14.6g protein, 47.4g carbs, 16.9g sugar, 0.7g salt

Chef's tip

This is a gorgeous sweet-and-sour spin on the classic potato and cauliflower curry, aloo gobi. This balti version is good and saucy, so serve with a stack of chapatis. delicious. tip: This is one of those dishes that reheats really well the following day. A night in the fridge will add to the flavour but is likely to dry it out a bit, so add a little vegetable stock and microwave until piping hot.

Wine Recommendation

Lighter styles of Chardonnay will be good here. Try to find one that says it is unoaked or lightly oaked on the label.

Cauliflower and sweet potato balti recipe

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