Recipe: Yummy 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. Chris De La Rosa from CaribbeanPot.com shares a delicious vegetarian curry cauliflower with chickpeas recipe.

Meanwhile, cook the rice according to pack instructions, adding the lemon juice as it simmers. How to make easy Zucchini Chickpea Fritter Patties. · Cauliflower tikka masala is the perfect easy vegetarian dinner served with steamed rice. It's also a great recipe for feeding a crowd. 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.
It's 1 of yellow pepper.
You need 3 of white onions.
You need 4 cloves of garlic.
Prepare 2 boxes of or tins of chopped tomatoes.
Prepare 1 tablespoon of tomato puree.
You need 1 tablespoon of Turkish red pepper paste (optional).
Prepare 1 of long green Turkish pepper (optional).
Prepare 3 tablespoons of Patak's Balti curry paste.
It's 1 tablespoon of cumin.
Prepare 1 tablespoon of smoked paprika.
Prepare 1 tablespoon of tumeric.
Prepare 2 of fresh Birdseye chillis.
It's 1 tablespoon of olive oil.
Prepare to taste of salt and pepper.
You need 1 litre of boiling water.
You need 1 can of cooked chickpeas, drained.

In the case of this cauliflower chickpea curry, that ingredient is cilantro. I've been meaning to experiment with a curry using cauliflower and chickpeas for months. Chickpea and cauliflower vegetarian tacos photo by Betty Crocker. From the kitchens of Betty Crocker comes this simple and healthy vegetarian dinner idea for roasted chickpea and cauliflower taco recipe perfect for us vegetarians and vegans.

Auntie's Cauliflower and Chickpea Vegetarian Balti step by step

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..

Add the chickpeas, onion, bell pepper, garlic, cilantro, and spices to the cauliflower. Using a potato masher, mash the ingredients until thoroughly mixed together. Roasted cauliflower has a meaty chewiness that makes it a great sandwich filler, hot or cold. Create a personalized feed and bookmark your favorites. Transfer cauliflower to large bowl, and toss with chickpeas, parsley, onion, mint, raisins, vinegar, and honey.