I think if you were to ask me what my favourite type of food was, Indian cuisine would definitely be in the top three, potentially number one. I love the flavours, the spices, the colours, the heat, in fact I can’t think of anything I don’t enjoy. Indian food is also great for vegan options, and as I posted previously, I have recently started making my curries using a curry base.
This recipe could either be served with rice, or with flatbreads such as these, either way it’s delicious and also is good for leftovers so you can easily double this recipe. If you are using a curry base for this recipe, the cooking time is also shockingly quick, just cook your vegetables and additional spices. If you like Indian food, making a curry base and using it throughout the week can definitely speed up cooking and I certainly find it gives me a better curry.
- 1 White Onion
- 1 Red Pepper
- 1 Tomato
- 100 g Green Beans
- 200 g Mushrooms
- 1 tsp Ginger/Garlic Paste Can also use 1/2 tsp of each if you don't have the combined mix
- 1/2 tsp Fenugreek
- 1/2 tsp Salt
- 1/2 tsp Coriander Leaf
- 1/2 tsp Turmeric
- 1 tsp Curry Powder
- 1/2 tsp Garam Masala
- 2 tbsp Tomato Puree
- 1 tsp Chilli Powder
- 2 Green Chilli Can use with seeds if you like your balti a little hotter
- 3 tbsp Balti Paste
- 250 ml Curry Base
- Heat large pan with either a little oil, sunflower or olive, or you can use a little water if you want to avoid oil. Add chopped onion, peppers and tomatoes and cook until transluscent.
- Add salt, fenugreek and garlic and ginger paste, mix well and cook for another couple of minutes.
- Add coriander leaf, turmeric, curry powder and garam masala and mix well. If the mix is really dry then you can add a splash of water to make a fairly thick paste.
- Add tomato paste, chilli powder and chopped chillis and mix well.
- Add Balti Paste, Chopped Green Beans and Mushrooms. The mushrooms are optional as they aren't really traditional in Balti, we just tend to eat them in everything! Lastly add the curry base and mix well. Cook uncovered for 15 minutes, adding more base or water if required. Serve with brown rice or flatbreads.
As the winter nights draw in, a delicious, heating curry is always good, and we will definitely be making this one again, and more curries using a base.