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;
- 150g(5oz) of nondairy plain yoghurt (you can find this in the chilled “Free From” sections of supermarkets)
- 75g(2.5oz) of finely diced cucumber
- One sliced spring onion
- Two teaspoons of dried mint (double this amount if you’re using fresh mint)
- 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;
- One onion, diced
- Two cloves of garlic, mined
- One pepper, chopped
- 500g(1lb) of sweet potato, peeled and chopped
- One 400g(14oz) tin of chopped tomatoes
- Two tablespoons of tomato puree
- One 400g (14oz) tin of chickpeas, drained and rinsed
- 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 🙂