Ingredients Jump to Instructions ↓

  1. 2tbsp vegetable oil

  2. 2tsp cumin seeds

  3. 2tsp fresh root ginger, chopped

  4. 2tsp garlic, chopped

  5. 1/2 tsp green chilli, chopped

  6. 300g (11oz) red onions, chopped

  7. 3 1/2 tbsp balti paste

  8. 200g (7oz) chopped tomatoes

  9. 100g (3 1/2 oz) red pepper, diced

  10. 100g (3 1/2 oz) green pepper, diced

  11. 75g (3oz) cherry tomatoes, halved

  12. 750g (1lb 11oz) cauliflower, cut into florets, blanched in boiling water and drained Juice of

  13. 1/2 lemon Fresh chopped coriander, to taste Salt, to taste

Instructions Jump to Ingredients ↑

  1. In a pan, heat the oil and add the cumin seeds. When the seeds begin to crackle add the ginger, garlic and green chilli. Allow to cook for about a minute before adding the red onion. They should start to colour after 5 mins. Stir in the balti paste. After 3 mins, add the chopped tomatoes and cook for about 5 mins. Add the green and red peppers. Add water if the mixture begins to stick and continue cooking for a further 3 minus. Add the cherry tomatoes and cauliflower and allow them to heat through. Adjust the salt and add the lemon juice. Garnish with fresh chopped coriander.


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