How to Prepare Appetizing Auntie's Cauliflower and Chickpea Vegetarian Balti

Auntie's Cauliflower and Chickpea Vegetarian Balti. Turn the heat to low, cover and simmer until the cauliflower is just tender. Add the green chillies and spinach and stir-fry for three more minutes until the spinach has wilted down. Learn how to make Cauliflower & chickpea balti and get the Smartpoints of the recipes.

I've been eating my Cauliflower and Chickpea Masala with a piece of naan bread to scoop up that delicious sauce, but this dish would be equally as.. Roasted Vegan Thanksgiving Feast Platter, Jerk Cauli Steaks W/ Honey Smashed Sweet Potatoes, Cheesy Gluten-free Cauliflower Crust Pizzas. Be the first to review this recipe. You can cook Auntie's Cauliflower and Chickpea Vegetarian Balti using 18 ingredients and 6 steps. Here is how you cook that.

Ingredients of Auntie's Cauliflower and Chickpea Vegetarian Balti

It's 1 of whole head of cauliflower.
Prepare 1 of red pepper.
Prepare 1 of yellow pepper.
It's 3 of white onions.
Prepare 4 cloves of garlic.
It's 2 boxes of or tins of chopped tomatoes.
You need 1 tablespoon of tomato puree.
You need 1 tablespoon of Turkish red pepper paste (optional).
Prepare 1 of long green Turkish pepper (optional).
It's 3 tablespoons of Patak's Balti curry paste.
You need 1 tablespoon of cumin.
You need 1 tablespoon of smoked paprika.
Prepare 1 tablespoon of tumeric.
Prepare 2 of fresh Birdseye chillis.
It's 1 tablespoon of olive oil.
You need to taste of salt and pepper.
You need 1 litre of boiling water.
Prepare 1 can of cooked chickpeas, drained.

Reciped adapted from Real Simple by Laura Ratliff and Ryan Smith. I did not have spinach on hand and used some leftover collards. I also used chicken broth instead of water. Note: Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe and expand our vegetarian repertoire.

Auntie's Cauliflower and Chickpea Vegetarian Balti instructions

Prepare by chopping the garlic, onions, peppers and cauliflower..
Fry the oil and spices together over a medium heat..
Add the garlic, onions and peppers. Fry until slightly brown. Add the Balti paste and stir throughly..
Rinse the chickpeas in cold running water. Add chickpeas to the pot and reduce the heat..
Dissolve the paste and puree in a litre of hot water. Add to the pot. Then add chopped tomatoes to the pot. Stir throughly..
Add the cauliflower florets and stir throughly (ensuring the florets are fully submerged). Cook on medium for 3 hours in a slow cooker / multicooker. It should reduce by 15%. We recommend to serve with rice and steamed greens..

Snapping them leaves the shape intact. Taking the name from Baltistan, a mountainous region in northern Pakistan, balti curries often include paneer. This dahl recipe has huge flavours and is vegan, too! The trick is to cook the lentils until they're mushy. The lentils should be fairly mushy.