Vegetable Balti Bed Recipe

Ingredient List 

  • 1 thumb sized piece of ginger 

  • 1 whole bulb of garlic 

  • 1 can of chickpeas 

  • 6 medium-sized onions 

  • 5 tablespoons of vegetable oil 

  • 3 tablespoons of chopped coriander 

  • 3 carrots, peeled and diced 

  • 2 medium potatoes, cubed and part-boiled 

  • 1 handful of garden peas 

  • 1 handful of broad beans 

  • 5 large, ripe tomatoes 

  • 1 teaspoon of sea salt 

  • 1 teaspoon of chili powder 

  • 2 teaspoons of ground coriander 

  • 2 teaspoons of cumin 

  • 1 teaspoon of turmeric 

  • 2 teaspoons of medium curry powder 

  • 1 tablespoon of garam masala 

  • 1 teaspoon of dried leaf fenugreek  

  • 1 bag of baby leaf spinach 

  • ½ a butternut squash, roasted 

  • 2 green finger chilies  

  • 100ml water 

  • 1 tablespoon natural yoghurt  


  1. Start by peeling and finely dicing the onions. 

  1. Next, grate the ginger and garlic and roughly chop the coriander. 

  1. Peel the potatoes and dice them into small cubes. Par boil the potatoes for five minutes, then cool and reserve for later. 

  1. Peel and roast the butternut squash, then dice into small cubes. 

  1. Par boil the peas and broad beans. 

  1. Mix the dry spices together, minus the salt, in a bowl and add a splash of water to bind it into a thick paste. 

  1. After that, blitz the spinach in a blender until it turns into a thick paste. 

  1. Peel and dice the carrots. 

  1. Blitz the tomatoes into a paste. 

  1. Heat the vegetable oil in a large frying pan over a medium heat. 

  1. Fry the onions and add a sprinkle of salt to season.  

  1. Add the garlic, ginger and sliced carrot, then fry for a further five minutes. 

  1. Next, add the spice paste, green chilis and chickpeas (plus the water from the tin). 

  1. Add the potatoes and butternut squash next and stir until it begins to boil. 

  1. Then, pour in the tomato and spinach pastes and let it simmer for 15 minutes. 

  1. Add the remaining ingredients and let it simmer for half an hour.