Cauliflower Potato and Chick Pea Balti

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Cauliflower Potato and Chick Pea Balti calories by ingredient
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Number of Servings: 4


    For the vegetables
    2 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 sauce
    2 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 finish
    4 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.

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