Boistfort Valley Farm
Community Supported Recipe Box

Balti-Style Cauliflower with Tomatoes


  • 1/2 tsp chili powder
  • 4 small tomatoes, peeled, seeded and chopped coarsely
  • 6 oz water
  • 6 oz (half bunch) chard, stems trimmed and discarded, leaves roughly chopped
  • 1-2 TBSP lemon juice
  • Salt and pepper to taste
  • 2 Tbsp oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 cauliflower, broken into florets
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground fennel seed
  • 1/2 tsp garam masala
  • Pinch of ground ginger


dish: side
season: fall

Heat oil in a wok or large skillet. Stir fry garlic and onion 2-3 minutes until onion begins to brown (medium high to high heat). Add cauliflower and stir fry another 2-3 minutes, until cauliflower is flecked with brown.

Add coriander, cumin, fennel seed, garam masala, ginger, and chili powder and cook over high heat for one minute, stirring all the time; then add tomatoes, water, salt and pepper. Bring to a boil then reduce heat, cover and simmer for 5-6 minutes until cauliflower is just tender. Stir in chopped chard leaves. Cook for a few minutes until leaves are tender. Add lemon juice, salt and pepper to taste. Serve immediately.

From Vegetarian and Vegetable Cooking by Christine Ingram