Cauliflower and sweet potato balti

Easy
February 2007

Easy
February 2007

for 4 people
Ready in 35 minutes

This is a gorgeous sweet-and-sour spin on the classic potato and cauliflower 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

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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.

Method

delicious. tips

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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