Tommy Miah’s Cauli Balti Recipe - National Vegetarian Week

As part of #NationalVegetarianWeek we are delighted to share with you one of Tommy Miah's fantastic vegetarian recipes.

Not only is Tommy Miah a Bangladeshi-born British chef and owner of the Raj restaurant in Edinburgh but he is also ambassador of The Sreepur Village charity.

Tommy Miah founded the International Indian Chef of the Year Competition, which attracts 5000 entrants from around the world and in doing so promotes innovation and quality in Indian cooking as well as an opportunity to raise funds for The Sreepur Village.

Tommy Miah has many achievements which include producing the world's largest curry enough to feed 10,000, delivering a curry lunch-box to 10 Downing Street for John Major's 50th birthday, and the most recent one was in 2017, when he received an MBE for his services to the hospitality industry and charity.

 

Tommy Miah's 35-year contribution to The Sreepur Village charity has helped us raise awareness for all the vulnerable women and children in our village in rural Bangladesh. Currently, The Sreepur Village provides shelter, education, life-skills, training and a health clinic for over 200 mothers and 500 children from some of Bangladesh's most deprived communities.  Raising awareness and funds for these most vulnerable people will help them to gain the confidence and skills needed for living independently in today's challenging world.

Tommy Miah’s Cauli Balti Recipe:

Vegetable oil

1 Bay leaf

3 Cloves

2 Cardamoms, ground

3 Large onions, finely chopped

1tsp Garlic clove, finely chopped

1 Small tin of peeled tomatoes

½ tsp turmeric

2 tsp coriander, ground

½ tsp cumin, ground

2 green chilis, chopped length ways

Salt, to taste

2 tbsp fresh coriander, finely chopped

Preparation:

1. Heat oil in a heavy saucepan until very hot and fry bay leaf, cloves, and cardamoms for 1-2 minutes. Add onions and fry until lightly browned, stirring briskly.
2. Add ginger and garlic to produce a rich, brown mixture, adding a little water to produce a smooth consistency.
3. Add tomatoes to mixture and cook until oil separates. Add turmeric, ground coriander, chilli, and cumin. Fry for 2 minutes.
4. Add cauliflower to the saucepan and salt to taste. Add water to cover the cauliflower. Cover pan and simmer for 20-30 minutes (or until cauliflower is soft). You should aim to have a sauce with a rich consistency.
5. Serve and garnish with coriander.