40min 2 ppl
Vegetable Balti
45 minutes
2 people
Medium
45 min · 10 steps
Medium: 31–60 min or 7–12 steps
270 kcalper person
Protein 12g
Carbs 36g
Fats 10g
About this dish
A colourful karahi of seasonal vegetables and chickpeas cooked in the lively Birmingham balti style — whole spices, a fresh tomato sauce, and a final squeeze of lemon keeping everything vibrant and full of life.
Allergy Info
None
Diet Info
Vegan, Vegetarian
Ingredients
Fresh Produce
- Cauliflowersmall, broken into small florets0.5
- Red Pepperdeseeded and cut into 2cm strips0.5
- Green Pepperdeseeded and cut into 2cm strips0.5
- Courgettemedium, cut into 2cm half-moons0.5
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chilliesfinely sliced1
- Lemonjuiced0.5
- Fresh Corianderroughly chopped0.5 large handful
Tins & Jars
- Tinned Chickpeasdrained and rinsed200 g
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Coriander Seedslightly crushed0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- Large karahi or heavy frying pan
- Chef's knife
- Chopping board
- Microplane or grater
- Wooden spoon
- Colander
- Citrus juicer
Method
1
Break the cauliflower into small florets, deseed and cut the peppers into 2cm strips, cut the courgette into 2cm half-moons, finely dice the onion, mince the garlic, grate the ginger, finely slice the chillies, drain and rinse the chickpeas, and juice the lemon.
Approx. 15 minutes
2
Heat the oil in a large karahi or heavy frying pan over high heat. Add the cumin seeds and coriander seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
3
Add the onion and cook for 8 minutes, stirring occasionally, until golden.
Approx. 8 minutes
4
Add the garlic, ginger, and green chillies. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
5
Stir in the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes to bloom the spices.
Approx. 2 minutes
6
Add the tinned chopped tomatoes and cook for 4 minutes until slightly reduced and the oil starts to separate.
Approx. 4 minutes
7
Add the cauliflower, peppers, and courgette. Stir well to coat in the sauce. Cook on medium-high heat for 12–15 minutes, stirring regularly, until the vegetables are just tender.
Approx. 14 minutes
8
Stir in the chickpeas and cook for 3 minutes until heated through.
Approx. 3 minutes
9
Squeeze over the lemon juice, stir in the garam masala, and season with salt to taste.
Approx. 1 minutes
10
Serve directly from the karahi, scattered with freshly chopped coriander.
Approx. 1 minutes
