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.
Ingredients
- 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
Method
- 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.