Vegetarian cauliflower, spinach and chickpea balti recipe
 3 tbsp vegetable oil2cm/¾in piece ginger, grated1 large garlic clove, crushed3 onions, chopped250ml/8¾fl oz water4 tomatoes, chopped2 tsp chopped fresh coriander 1 tsp ground cumin½ tsp turmeric powder¼ tsp chilli powder½ tsp paprika½ tsp garam masala2 bay leaves4 cardamoms, broken slightly open1½ tsp salt 3 tbsp vegetable oil 2cm/¾in piece ginger, grated 1 large garlic clove, crushed 3 onions, chopped 250ml/8¾fl oz water 4 tomatoes, chopped 2 tsp chopped fresh coriander 1 tsp ground cumin ½ tsp turmeric powder ¼ tsp chilli powder ½ tsp paprika ½ tsp garam masala 2 bay leaves 4 cardamoms, broken slightly open 1½ tsp salt 1 tbsp vegetable oil2 onions, chopped2cm/¾in piece ginger, grated3 garlic cloves, crushed2 tomatoes, chopped200g/7¼oz cauliflower florets250g/8¾oz tinned chickpeas, drained and rinsed2 tsp salt250g/8¾oz baby spinach leaves2-3 fresh green chillies, finely chopped1 tbsp chopped fresh coriander 1 tsp garam masala 1 tbsp vegetable oil 2 onions, chopped 2cm/¾in piece ginger, grated 3 garlic cloves, crushed 2 tomatoes, chopped 200g/7¼oz cauliflower florets 250g/8¾oz tinned chickpeas, drained and rinsed 2 tsp salt 250g/8¾oz baby spinach leaves 2-3 fresh green chillies, finely chopped 1 tbsp chopped fresh coriander 1 tsp garam masala naan bread naan bread Method Heat the oil in a saucepan then add the ginger and garlic and stir.Add the onions and stir-fry for five minutes until they are translucent. Add the water and bring to the boil.Add the rest of the sauce ingredients, cover and simmer on a low heat for 30 minutes. Remove the bay leaves and cardamom pods, and liquidise the rest in a blender. Heat the oil in a large wok then add the onions and fry gently until they begin to turn brown. Add the ginger and garlic, stir well, and cook for one minute. Add the tomatoes, cauliflower, chickpeas, salt and enough balti sauce to coat all the vegetables (4-6 ladles of sauce). Turn the heat to low, cover and simmer until the cauliflower is just tender. Add the green chillies and spinach and stir-fry for three more minutes until the spinach has wilted down. Stir in the coriander. Just before serving, sprinkle the garam masala on top. Serve with naan bread or chapatis. Heat the oil in a saucepan then add the ginger and garlic and stir. Heat the oil in a saucepan then add the ginger and garlic and stir. Add the onions and stir-fry for five minutes until they are translucent. Add the onions and stir-fry for five minutes until they are translucent. Add the water and bring to the boil. Add the water and bring to the boil. Add the rest of the sauce ingredients, cover and simmer on a low heat for 30 minutes. Add the rest of the sauce ingredients, cover and simmer on a low heat for 30 minutes. Remove the bay leaves and cardamom pods, and liquidise the rest in a blender. Remove the bay leaves and cardamom pods, and liquidise the rest in a blender. Heat the oil in a large wok then add the onions and fry gently until they begin to turn brown. Heat the oil in a large wok then add the onions and fry gently until they begin to turn brown. Add the ginger and garlic, stir well, and cook for one minute. Add the ginger and garlic, stir well, and cook for one minute. Add the tomatoes, cauliflower, chickpeas, salt and enough balti sauce to coat all the vegetables (4-6 ladles of sauce). Add the tomatoes, cauliflower, chickpeas, salt and enough balti sauce to coat all the vegetables (4-6 ladles of sauce). Turn the heat to low, cover and simmer until the cauliflower is just tender. Turn the heat to low, cover and simmer until the cauliflower is just tender. Add the green chillies and spinach and stir-fry for three more minutes until the spinach has wilted down. Add the green chillies and spinach and stir-fry for three more minutes until the spinach has wilted down. Stir in the coriander. Stir in the coriander. Just before serving, sprinkle the garam masala on top. Just before serving, sprinkle the garam masala on top. Serve with naan bread or chapatis. Serve with naan bread or chapatis.