Cauliflower Potato and Chick Pea Balti

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.