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How To Make A (Vegan) Cauliflower Balti


In this week’s special episode of ‘How To? Foodie Nation’, Arlene is joined by the British High Commissioner to Trinidad & Tobago, Harriet Cross, to demonstrate how to prepare a (vegan) Cauliflower Balti, with a slight Trini twist.


Balti Sauce Recipe (enough for 4 Baltis)

INGREDIENTS


3 Tablespoons of Vegetable Oil

4 Medium Onions (chopped)

2cm length piece of peeled and grated fresh Ginger

1 large crushed and peeled Garlic clove

1 teaspoon Garam Masala

1 teaspoon Paprika

1 teaspoon Tumeric

1 teaspoon Chilli Powder

1 large chopped Tomato

1 teaspoon of Salt

1/4 cup chopped Chadon Beni

300ml Water


METHOD


Heat the oil in a large pan over a moderate heat then add the onions, ginger and garlic, stirring regularly until onions are translucent.

Add the tomato and stir into the mixture, then add the water and all the other ingredients, give it all a good stir and bring to the boil.

Cover and simmer on low heat for 30 minutes.

Allow to cool completely then blitz in a blender/food processer until smooth.


Cauliflower Balti Recipe

INGREDIENTS


6 tbsp Balti curry sauce or Base gravy

3 tbsp Vegetable Oil

1 grated Tomato

2 small finely chopped Onions

1 Large Cauliflower head (dice into small florets to ensure speedy cooking)

1 small chopped Scotch Bonnet Pepper (take the seeds out if you prefer a milder taste)

1 tsp of Ginger paste

1 tsp of Garlic paste

2 pinch of Salt

1 tablespoon of Garam Masala

1 tsp ground Paprika

1 tsp dried Fenugreek seeds

1 tsp ground Cumin

1 tsp ground Tumeric.

Water

Fresh Chadon Beni to garnish


METHOD


*Throughout cooking; ensure you stir frequently and small splashes of water to avoid sticking and drying out

Heat oil in balti bowl until sizzling. Add chopped onion and tomato and cook until onions are translucent. Add ginger, garlic purees, chillis and give it a quick stir, add in 4 teaspoons of balti spice blend or individual spices and stir, add a splash of water.

Add cauliflower, cook for a few moments then add 1 tablespoon of Garam

Masala and 2 pinches of salt. When the cauliflower is nearly cooked add in 6 tablespoons of your balti sauce.

Garnish with fresh coriander and serve with Naan bread.

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