Cauliflower and Sweet Potato Balti
Experience the bold and vibrant flavors of this Cauliflower and Sweet Potato Balti, a wholesome vegetarian curry that's perfect for a cozy weeknight dinner or a crowd-pleasing feast. This hearty recipe combines tender chunks of sweet potato and cauliflower florets with a fragrant blend of spices, including cumin, coriander, garam masala, and turmeric, all simmered in a creamy coconut milk and tomato base. The addition of fresh ginger, garlic, and a hint of red chili powder adds depth and warmth, while a touch of fresh cilantro and lemon juice brightens every bite. Ready in just 50 minutes, this one-pot dish pairs beautifully with soft, pillowy naan or fluffy steamed rice for a complete and satisfying meal. Whether you're a spice lover or exploring vegetarian cuisine, this curry offers a delicious balance of richness, spice, and freshness sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 14 ounces canned diced tomatoes
- 1 cup coconut milk
- 2 medium sweet potato, peeled and diced
- 1 medium head cauliflower, cut into florets
- 1 teaspoon salt
- 1 cup water
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
- naan or steamed rice (for serving)
Instructions
Heat the vegetable oil in a large, deep skillet or pot over medium heat.
Add the chopped onion and sauté for 5-6 minutes until softened and golden brown.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the ground cumin, coriander, turmeric, garam masala, and red chili powder to the skillet. Cook the spices for 1-2 minutes, stirring constantly, to release their aroma.
Pour in the canned diced tomatoes along with their juices and cook for 3-4 minutes, allowing the mixture to thicken slightly.
Stir in the coconut milk and bring the mixture to a simmer.
Add the diced sweet potatoes and cauliflower florets to the skillet. Sprinkle with salt and pour in the water to help the vegetables cook.
Cover the pot and simmer on medium heat for 20-25 minutes, stirring occasionally, until the vegetables are tender.
Uncover the pot, adjust the seasoning with more salt if needed, and stir in the fresh cilantro and lemon juice.
Serve the Cauliflower and Sweet Potato Balti hot with warm naan or steamed rice on the side.
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 3662 mg | 159% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 59.1 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4281 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
