Perfect Dinners

Vegetable Balti

Vegetable Balti

 Prep.Time: 30 mins
 Cook.Time: 90-120 min
 Difficulty: Moderate
 Serves: 6


 4-5Ltr/1 gallon
  Saucepan with Lid
  (vented if you have one)
 2 Large Saucepan
 Sharp Knife
 Vegetable Peeler
 Chopping Board
 Wooden Spoon


 750g/1.6lb Potatoes
 2 Red Onions
 2 Cooking Onions
 4 Cloves Garlic
 2 Tins Chopped Tomatoes
 1 Aubergine (Eggplant)
 3 Carrots
 ½ Broccoli
 140g/5oz Balti Curry Paste
 2 Tbsp Tomato Puree
 30g/1oz Cream Coconut
 4 Tbsp Natural Yoghurt
 2 Fresh Tomatoes
 2 Chillies (optional)
 2 Tbsp Olive Oil
 50g/2oz Fresh Coriander
 ½ Tbsp Ginger
 2 Fresh Tomatoes
 1 Tbsp Sugar
 200g/7oz Mushrooms
 Black Pepper
 360g/12oz Rice


Put rice in large saucepan and cover with water.
Chop onions finely and fry gently in the olive oil until softened (use the lid).
Finely chop garlic, chilli (if using), and ginger and add to onions.
Peel and cut potatoes into 5cm /2" cubes and boil in the large saucepan.
When potatoes are almost cooked remove from heat, drain and allow to cool.
Peel and slice the carrots.
Add carrots and curry paste to the onion mix.
Stir to coat all ingredients.
Turn heat to low, pour in tinned tomatoes, black pepper and half of the coriander and stir well.
Allow to simmer for 30 minutes with a lid on.
Add the cooled potatoes.
Add coconut if using and stir until dissolved.
Dice and add the aubergine (eggplant).
Cut the broccoli into florets and add.
Add more coriander, saving a little for garnish.
Peel and quarter the mushrooms and add with halved fresh tomatoes, sugar and the yoghurt.
Simmer for a further 30 minutes.
Top up the water in the rice and put on to boil.
When the rice is cooked, drain in a colander and pour over a kettle of hot water.
Serve the Balti with the rice and garnish with the remaining coriander.

If the curry tastes a bit harsh add some more yogurt to mellow it.
If your preference is for a slightly sweeter curry add a bit more sugar or tomato puree.

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