Balti Curry with Red Lentil Cauliflower Dal and Turmeric Mashed Potatoes

This recipe is inspired by Aloo Gobi, a traditional Indian dish made of spiced cauliflower and potatoes. This recipe layers flavors and textures for a fulfilling main course. Patak's Balti sauce can be found online. Make the red lentil cauliflower dal and the mashed potatoes first and keep warm while you make the Balti curry. This recipe makes extra dal. I love to have leftovers for easy lunches during the week. Serve with a garnish of chopped cilantro.

Balti Curry with Red Lentil Cauliflower Dal and Turmeric Mashed Potatoes

Cover potatoes with water in 3-quart saucepan. Bring to a boil over high heat. Reduce heat to low and simmer uncovered until potatoes are very tender, about 15-20 minutes; drain. Return the potatoes to the saucepan and mash. Stir in the turmeric, salt, pepper and cream cheese. Add the broth 1 tbsp at a time until creamy. Keep warm. 

Heat the avocado oil in 4 quart saucepan over medium heat. Add shallot, garlic, ginger paste, salt, coriander, cumin and turmeric. Cook, stirring often, about 5 minutes. Add the white vermouth to deglaze the pan. Add the red lentils, coconut milk, riced cauliflower and broth and bring to a boil. Reduce the heat to medium low, cover and simmer for 10 minutes. Keep warm.

In a 12″ non-stick wok, heat the avocado oil over medium high heat. Add the cauliflower and stir fry for 3 minutes, Add the chopped shishito peppers, shallot, ginger paste, garlic, balti curry paste, salt and pepper and continue to cook for 7-10 more minutes, stirring often.

Serve in soup bowls, first spoon some mashed potatoes on the bottom, then a ladle of dal. Top with the Balti curry and garnish with cilantro.

serves 4


  • 5 medium red potatoes, peeled and cubed
  • ½ tsp turmeric
  • ¼ tsp black pepper
  • ¼ tsp Pink Himalayan sea salt
  • 3 tbsp non dairy cream cheese
  • 3 tbsp vegetable broth, as needed


  • 1 tbsp avocado oil
  • ¾ cup finely chopped shallot
  • 3 tsp minced garlic
  • 1 tbsp ginger paste
  • ½ tsp salt
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 1 tsp ground turmeric
  • ¼ cup white vermouth
  • ¾ cup red lentils, rinsed
  • 1 cup riced cauliflower
  • 1 cup lite coconut milk
  • 1 cup vegetable broth


  • 1 tbsp avocado oil
  • 1 large yellow cauliflower, cut into 1″ florets
  • 6 oz shishito peppers, stemmed, seeded and chopped into 1″ pieces
  • ½ cup finely chopped shallot
  • 1 tbsp ginger paste
  • 1 – 2 tbsp Patak’s Balti spice paste
  • ½ tsp pink Himalayan sea salt
  • ½ tsp freshly ground pepper


  • 4 tbsp chopped cilantro