alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Indian Lettuce Bowls with Balti Paste

    Share

    Indian Lettuce Bowls with Balti Paste

    Vibrant Balti paste, traditionally used for tangy curries, gives amazing flavour to chickpeas in a lettuce bowl. In this dish, tomato and cucumber temper the heat, but Balti paste can be tossed with any vegetable, or even cooked meat such as chicken.

    Advertisement

    Balti Paste Dry Curry

    1 in (2.5 cm) cinnamon stick
    2 tsp (10 mL) cumin seeds
    1 tsp (5 mL) fenugreek seeds 
    1 tsp (5 mL) yellow mustard seeds
    1 Tbsp (15 mL) turmeric
    1 Tbsp (15 mL) paprika

    Balti Paste

    1 Tbsp (15 mL) coconut oil
    1 medium onion, peeled and chopped
    3 large garlic cloves 
    1 Tbsp (15 mL) peeled and minced fresh ginger root 
    1 fresh red Thai chili, end removed 
    Zest and juice of 1/2 lime
    Salt and freshly ground black pepper, to taste

    Lettuce Bowls

    2 cups (500 mL) canned chickpeas, rinsed and drained
    4 large curly leaf lettuce leaves
    4 firm ripe tomatoes, seeded and finely diced 
    1 cup (250 mL) finely diced unpeeled English cucumber
    1/2 cup (125 mL) thick plain low-fat Greek yogurt
    1/2 cup (125 mL) coarsely chopped cilantro
    6 fresh lime wedges

    For Balti Paste Dry Curry, combine cinnamon stick, cumin seeds, fenugreek seeds, and yellow mustard seeds in dry frying pan. Toast over medium heat for 1 to 2 minutes, stirring steadily, until they begin to release an aroma. Transfer to bowl to cool.

    Place in spice grinder and grind to fine powder. Move to bowl and stir in turmeric and paprika. Set aside.

    For Balti Paste, heat oil in heavy saucepan. Add onion, garlic, ginger, and whole Thai chili, and sauté over medium heat until soft but not golden. Transfer to blender along with lime zest and juice, and process to a paste. Stir in Balti Dry Curry spice mixture. Set aside to cool. Add salt and pepper to taste.

    For Lettuce Bowls, place drained chickpeas in mixing bowl. Spoon half the Balti Paste overtop, using a spatula to gently fold it in so chickpeas are lightly coated. Store extra in tightly sealed container in refrigerator for up to 1 week for another use.

    Line 4 serving plates with lettuce leaves. Place scoop of curried chickpeas in lettuce bowl. Scatter with diced tomato and cucumber. Top with generous dollop of yogurt and chopped cilantro. Serve each with lime wedge.

    Serves 4.

    Each serving contains: 226 calories; 9 g protein; 6 g total fat (4 g sat. fat, 0 g trans fat); 37 g total carbohydrates (9 g sugars, 8 g fibre); 304 mg sodium

    source: "Celebrate Diwali", alive #373, November 2013

    Advertisement

    Indian Lettuce Bowls with Balti Paste

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.