Auntie's Cauliflower and Chickpea Vegetarian Balti
Auntie's Cauliflower and Chickpea Vegetarian Balti

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, auntie's cauliflower and chickpea vegetarian balti. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Auntie's Cauliflower and Chickpea Vegetarian Balti is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Auntie's Cauliflower and Chickpea Vegetarian Balti is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have auntie's cauliflower and chickpea vegetarian balti using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Auntie's Cauliflower and Chickpea Vegetarian Balti:
  1. Make ready 1 whole head of cauliflower
  2. Make ready 1 red pepper
  3. Make ready 1 yellow pepper
  4. Prepare 3 white onions
  5. Make ready 4 cloves garlic
  6. Take 2 boxes or tins of chopped tomatoes
  7. Prepare 1 tablespoon tomato puree
  8. Prepare 1 tablespoon Turkish red pepper paste (optional)
  9. Get 1 long green Turkish pepper (optional)
  10. Take 3 tablespoons Patak's Balti curry paste
  11. Take 1 tablespoon cumin
  12. Prepare 1 tablespoon smoked paprika
  13. Make ready 1 tablespoon tumeric
  14. Make ready 2 fresh Birdseye chillis
  15. Take 1 tablespoon olive oil
  16. Prepare to taste salt and pepper
  17. Take 1 litre boiling water
  18. Take 1 can cooked chickpeas, drained
Steps to make Auntie's Cauliflower and Chickpea Vegetarian Balti:
  1. Prepare by chopping the garlic, onions, peppers and cauliflower.
  2. Fry the oil and spices together over a medium heat.
  3. Add the garlic, onions and peppers. Fry until slightly brown. Add the Balti paste and stir throughly.
  4. Rinse the chickpeas in cold running water. Add chickpeas to the pot and reduce the heat.
  5. Dissolve the paste and puree in a litre of hot water. Add to the pot. Then add chopped tomatoes to the pot. Stir throughly.
  6. 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.

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