Vegetable Balti Curry

The main regional cooking influence of Balti curries is Punjabi, a region spread over the border of Pakistan and India. Nowadays you can get a Balti curry in most parts of the UK, and even further afield, like right here.

This recipe is low fat, low in sodium, low sugar and a good source of protein, suitable for vegetarians

Ingredients

• 1 onion
• 1 can tomato, diced or crushed
• 1 cup baby peas, frozen
• 1 cup water
• 3 tbsp. Patak’s Balti Paste
• 1 carrot, cut into chunks
• ¼ cauliflower head, cut into florets
• 200g pumpkin, diced
• 1 tbsp. olive oil
• 2 cups rice, cooked as per instructions

Method

1. Prepare rice as per instructions (we used a rice cooker)
2. In a med pan or pot, heat oil on med heat and sauté onion for 10 mins, make sure you don’t burn, if colouring turn down heat.
3. Add curry paste and cook for 2 minutes until it has cooked through. 
4. Add canned tomatoes, water, mix together and add the carrots, caulie and pumpkin.  Simmer for 20-30 mins until the vegetables have cooked through.
5. When vegetables have just cooked through, add frozen peas and cook a further 5 mins.
6. Serve with rice, naan optional.