Vegetable Balti Bed Recipe
Ingredient List
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1 thumb sized piece of ginger
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1 whole bulb of garlic
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1 can of chickpeas
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6 medium-sized onions
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5 tablespoons of vegetable oil
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3 tablespoons of chopped coriander
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3 carrots, peeled and diced
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2 medium potatoes, cubed and part-boiled
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1 handful of garden peas
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1 handful of broad beans
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5 large, ripe tomatoes
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1 teaspoon of sea salt
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1 teaspoon of chili powder
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2 teaspoons of ground coriander
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2 teaspoons of cumin
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1 teaspoon of turmeric
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2 teaspoons of medium curry powder
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1 tablespoon of garam masala
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1 teaspoon of dried leaf fenugreek
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1 bag of baby leaf spinach
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½ a butternut squash, roasted
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2 green finger chilies
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100ml water
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1 tablespoon natural yoghurt
Method
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Start by peeling and finely dicing the onions.
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Next, grate the ginger and garlic and roughly chop the coriander.
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Peel the potatoes and dice them into small cubes. Par boil the potatoes for five minutes, then cool and reserve for later.
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Peel and roast the butternut squash, then dice into small cubes.
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Par boil the peas and broad beans.
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Mix the dry spices together, minus the salt, in a bowl and add a splash of water to bind it into a thick paste.
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After that, blitz the spinach in a blender until it turns into a thick paste.
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Peel and dice the carrots.
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Blitz the tomatoes into a paste.
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Heat the vegetable oil in a large frying pan over a medium heat.
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Fry the onions and add a sprinkle of salt to season.
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Add the garlic, ginger and sliced carrot, then fry for a further five minutes.
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Next, add the spice paste, green chilis and chickpeas (plus the water from the tin).
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Add the potatoes and butternut squash next and stir until it begins to boil.
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Then, pour in the tomato and spinach pastes and let it simmer for 15 minutes.
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Add the remaining ingredients and let it simmer for half an hour.