Indian Lettuce Bowls With Balti Paste Recipe

Name: Indian Lettuce Bowls With Balti Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 inch cinnamon stick; 2 teaspoons cumin seeds; 1 teaspoon fenugreek seeds; 1 teaspoon yellow mustard seeds; 1 tablespoon turmeric; 1 tablespoon paprika; 1 tablespoon coconut oil; 1 medium onion, peeled and chopped; 3 large garlic cloves; 1 tablespoon peeled and minced fresh gingerroot; 1 fresh red Thai chile, end removed; 12 lime, juice and zest of; salt; fresh ground black pepper, to taste; 2 cups canned chick-peas, rinsed and drained; 4 large curly leaf lettuce leaves; 4 firm ripe tomatoes, seeded and finely diced; 1 cup finely diced unpeeled English cucumber; ½ cup thick plain Greek yogurt; ½ cup coarsely chopped cilantro; 6 fresh lime wedges

Servings: persons

1 inch cinnamon stick
2 teaspoons cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon yellow mustard seeds
1 tablespoon turmeric
1 tablespoon paprika
1 tablespoon coconut oil
1 medium onion, peeled and chopped
3 large garlic cloves
1 tablespoon peeled and minced fresh gingerroot
1 fresh red Thai chile, end removed
12 lime, juice and zest of
salt
fresh ground black pepper, to taste
2 cups canned chick-peas, rinsed and drained
4 large curly leaf lettuce leaves
4 firm ripe tomatoes, seeded and finely diced
1 cup finely diced unpeeled English cucumber
½ cup thick plain Greek yogurt
½ cup coarsely chopped cilantro
6 fresh lime wedges

1
For Balti Paste Dry Curry: Combine cinnamon stick, cumin seeds, fenugreek seeds, and yellow mustard seeds in dry frying pan.
2
Toast over medium heat for 1 to 2 minutes, stirring steadily, until they begin to release an aroma.
3
Transfer to bowl to cool.
4
Place in spice grinder and grind to fine powder.
5
Move to bowl and stir in turmeric and paprika.
6
Set aside.
7
For Balti Paste: Heat oil in heavy saucepan.
8
Add onion, garlic, ginger, and whole Thai chili, and saute over medium heat until soft but not golden.
9
Transfer to blender along with lime zest and juice, and process to a paste.
10
Stir in Balti Dry Curry spice mixture.
11
Set aside to cool.
12
Add salt and pepper to taste.
13
For Lettuce Bowls: Place drained chickpeas in mixing bowl.
14
Spoon half the Balti Paste overtop, using a spatula to gently fold it in so chickpeas are lightly coated.
15
Store extra in tightly sealed container in refrigerator for up to 1 week for another use.
16
Line 4 serving plates with lettuce leaves.
17
Place scoop of curried chickpeas in lettuce bowl.
18
Scatter with diced tomato and cucumber.
19
Top with generous dollop of yogurt and chopped cilantro.
20
Serve each with lime wedge.

560

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 inch cinnamon stick, 2 teaspoons cumin seeds, 1 teaspoon fenugreek seeds, 1 teaspoon yellow mustard seeds, and more.

Yes, Indian Lettuce Bowls With Balti Paste falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Lettuce Bowls With Balti Paste

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