Cauliflower and sweet potato balti
- February 2007
- for 4 people
- Ready in 35 minutes
This is a gorgeous sweet-and-sour spin on the classic cauliflower and sweet potato Balti curry.
- Dairy-free recipes
- Vegetarian recipes
Per serving: 296kcals, 7.6g fat (1g saturated), 14.6g protein, 47.4g carbs, 16.9g sugar, 0.7g salt
- 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
- 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.
- 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.
- Stir in the lemon juice and coriander just before serving.
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.
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