For this plant-based balti, you'll sweeten your richly spiced tomato sauce with roasted red peppers and charred cauliflower florets. Serve over steamed basmati rice with a scatter of flaked almonds.
Prep Time
30 min
Cuisine
Indian
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1 bag of flaked almonds (15g)<span class="strong">†</span>
1 tomato paste sachet (32g)
1 ginger & garlic paste sachet (15g)
Typical Values
per 100g
per serving
Energy
402 kJ 96 kcal
2066 kJ 492 kcal
Fat of which saturates
2 g 0.4 g
10.4 g 1.9 g
Carbohydrate of which sugars
15.4 g 3.8 g
79.3 g 19.6 g
Fibre
2.2 g
11.5 g
Protein
3.3 g
16.7 g
Salt
0.66 g
3.38 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil a kettle
Cut the cauliflower[s] into small florets and discard the stalk[s]
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large, bite-sized pieces
2
Add the chopped cauliflower and pepper to a baking tray with a drizzle of vegetable oil and a pinch of salt
Put the tray in the oven for 20-25 min or until softened
3
While the vegetables are in the oven, peel and finely slice the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until softened
4
While the onion softens, cut the tomatoes into wedges
Slice the red chilli[es] in half
Dissolve the Knorr vegetable stock cube[s] and tomato paste in 300ml [500ml]boiled water – this is your tomato stock
Once the onion has softened, add the garlic & ginger paste, curry powder and ground fenugreek and cook for 1 min or until fragrant
5
Add the basmati rice, star anise and 300ml [600ml]cold water to a pot with a lid and a pinch of salt and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving – this is your fragrant basmati rice
6
Add the tomato wedges and halved red chilli (can't handle the heat? Go easy!) to the pan with the tomato stock and green beans and cook for 5-6 min or until the beans have softened and the sauce has thickened
Stir the roasted cauliflower and pepper through the curry – this is your vegetable balti
7
Add the flaked almonds to a baking tray (use the same one you used earlier!) and put the tray in the oven for 2-3 min or until lightly toasted
Tip: Watch these like a hawk so you don't burn them!
8
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