Vegan Balti with Vegan Cucumber Raita

This is my recipe for a sweet potato and chickpea balti, served with a vegan cucumber and mint raita.

Yield; Six servings Cook time; 25 minutes

For the raita you’ll need;

  1. 150g(5oz) of nondairy plain yoghurt (you can find this in the chilled “Free From” sections of supermarkets)
  2. 75g(2.5oz) of finely diced cucumber
  3. One sliced spring onion
  4. Two teaspoons of dried mint (double this amount if you’re using fresh mint)
  5. Salt to taste


  • Add the cucumber and spring onion into a bowl. Add the yoghurt, mint and salt and stir until well combined.
  • Chill in the refrigerator for 30 minutes before serving.

While the raita is chilling, work on making the balti.

For the balti you’ll need;

  1. One onion, diced
  2. Two cloves of garlic, mined
  3. One pepper, chopped
  4. 500g(1lb) of sweet potato, peeled and chopped
  5. One 400g(14oz) tin of chopped tomatoes
  6. Two tablespoons of tomato puree
  7. One 400g (14oz) tin of chickpeas, drained and rinsed
  8. Balti spice mix, I used a Schwartz Balti spice mix, you could use your own spice mix or curry paste instead.


  • Heat a tablespoon of oil in a pan over a medium heat. Add the onion and garlic and cook for five minutes.
  • Next add the peppers and sweet potato. Continue cooking for another five minutes.
  • Add the spice mix, tomato paste, chopped tomatoes and mix well. Cover with a lid and increase the heat and simmer for ten minutes.
  • Lastly, add the chickpeas and give everything a good mix. Decrease the heat back to medium and cook for a further five minutes before serving.

The cooling, fresh raita really goes well with the spice from the balti.

Bye for now 🙂


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