Vegetable Balti Curry

Ingredients

• 2 cups basmati rice (dry, 300g)
• 2 cauliflower heads (cut into small florets)
• 1 tsp turmeric
• 2 green bell peppers (cut into bite-sized pieces)
• 2 onions (finely sliced)
• 2 tbsp ginger paste (or minced ginger)
• 4 cloves garlic (finely sliced)
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 2 vegetable stock cubes
• 2 tbsp tomato puree
• 4 tomatoes (cut into wedges)
• 2 red chillis (cut in half, seeds left in)
• 2 cups green beans (200 g)
• handful slivered almonds
• cilantro cilantro (finely chopped)
• olive oil (for cooking)
• salt (to taste)

Instructions

1. 1

   Preheat the oven to 400 F degrees.

2. 2

   Put the basmati rice into a large saucepan, cover with plenty of cold water and a pinch of salt. Bring to the boil and cook for 12 minutes. Drain if needed. Keep warm until ready to serve.

3. 3

   Add the cauliflower florets to a baking tray, drizzle with vegetable oil and sprinkle over the turmeric. Put the tray in the oven for an initial 15 minutes.

4. 4

   Add the green pepper on top of the cauliflower and cook for a further 20 minutes.

5. 5

   Meanwhile, heat 2 tbsp olive oil in a large pan, add the sliced onion and cook for 5 minutes until the onion has browned.

6. 6

   Add the ginger paste, sliced garlic and all spices to the pan and cook for a couple of minutes until fragrant.

7. 7

   Dissolve the stock cubes and tomato puree in 2 cups of boiling water.

8. 8

   Add the tomato wedges, chilli, tomato stock and green beans to the pan. Cook over high heat for 6-7 minutes until the sauce has thickened.

9. 9

   Remove the cauliflower and green peppers from the oven and add them to the pan, mix well to coat all the vegetables in the curry sauce.

10. 10

    Fluff up the basmati rice with a fork. Transfer the rice and vegetable balti to serving dishes or a platter.

11. 11

    Garnish with the almonds and cilantro. Enjoy!