Cauliflower Potato and Chick Pea Balti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the vegetables2 tbsp vegetable oil 1 onion, peeled and finely sliced 1/2 tsp cumin seeds 1 aubergine, cut into 1cm cubes 1 potato, peeled and cut into 1cm cubes 1 x 410g tin Chickpeas, rinsed and drained 1 tsp ground coriander 1/2 tsp ground cumin 1/4 tsp ground turmeric For the sauce2 tbsp vegetable oil 1 onion, peeled and finely sliced 2 garlic cloves, crushed 2 tsp root ginger, peeled and grated 4 cm cassia bark, (optional) 6 whole cloves 450g tin chopped plum tomatoes 1/4 tsp ground turmeric 1/2 tsp ground coriander 1/2 tsp ground cumin 1 tsp Sugar 1 1/2 tsp Salt 1 tsp red chilli powder, to taste To finish4 tbsp fresh Coriander, finely chopped 200ml water 1/2 tsp garam masala
1. For the vegetables: Heat the oil in a large saucepan and add the sliced onions and cumin seeds. Cook for 3 minutes
2. Add the chopped potato, aubergine, ground coriander, cumin and turmeric. Stir to coat vegetables evenly and then cook over a high heat for 3 minutes stirring occasionally. Remove from pan and set aside.
3. For the sauce: Heat the oil in the pan. Add the onion, crushed garlic, grated ginger, cassia bark and whole cloves and cook for 1 minute.
4. Add chopped plum tomotoes, turmeric, coriander, cumin, garam masala, salt, sugar and chilli to taste. Cook on a high heat for two minutes, then lower to a medium heat and cook for a further 3 minutes stirring occasionally.
5. Remove the cassia bark and blend the sauce roughly with a hand blender, then add the vegetables to the sauce with 3 tablespoons of chopped coriander, the water and the garam masala.
6. Cook over a low heat for 20 minutes, stirring occasionally. Garnish with remaining chopped coriander and serve with Basmati rice and/or naan bread.
Number of Servings: 4
Recipe submitted by SparkPeople user INTENSIVE.
2. Add the chopped potato, aubergine, ground coriander, cumin and turmeric. Stir to coat vegetables evenly and then cook over a high heat for 3 minutes stirring occasionally. Remove from pan and set aside.
3. For the sauce: Heat the oil in the pan. Add the onion, crushed garlic, grated ginger, cassia bark and whole cloves and cook for 1 minute.
4. Add chopped plum tomotoes, turmeric, coriander, cumin, garam masala, salt, sugar and chilli to taste. Cook on a high heat for two minutes, then lower to a medium heat and cook for a further 3 minutes stirring occasionally.
5. Remove the cassia bark and blend the sauce roughly with a hand blender, then add the vegetables to the sauce with 3 tablespoons of chopped coriander, the water and the garam masala.
6. Cook over a low heat for 20 minutes, stirring occasionally. Garnish with remaining chopped coriander and serve with Basmati rice and/or naan bread.
Number of Servings: 4
Recipe submitted by SparkPeople user INTENSIVE.
Nutritional Info Amount Per Serving
- Calories: 290.9
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 550.6 mg
- Total Carbs: 47.4 g
- Dietary Fiber: 9.8 g
- Protein: 9.2 g
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