Vegetable BaltiPrep.Time: 30 mins
Cook.Time: 90-120 min
Saucepan with Lid
(vented if you have one)
2 Large Saucepan
2 Red Onions
2 Cooking Onions
4 Cloves Garlic
2 Tins Chopped Tomatoes
1 Aubergine (Eggplant)
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
MethodPut 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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