Vegetable balti curry

    30 min

    Fed up with mushy vegetable curries so I made this chunky balti with chickpeas and potatoes and it turned out delicious. Serves 2.


    London, England, UK
    4 people made this

    Serves: 2 

    • 2 tablespoon oil
    • 1 onion, sliced
    • 1 red or green pepper, seeds removed and sliced
    • 2 red chilli peppers, sliced
    • 1 garlic clove, crushed
    • 1 piece fresh ginger (about 2cm), peeled and grated
    • 1 tablespoon garam masala
    • 1/2 teaspoon turmeric
    • 1 tablespoon balti curry powder
    • 1 (400g) tin chopped tomatoes or 4 fresh tomatoes, chopped
    • 1 small aubergine, diced
    • 2 potatoes, peeled and diced
    • 100g tinned chickpeas, drained
    • Salt
    • Fresh coriander

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oil in a heavy based frying pan or wok. Add onion and red pepper and cook for 4 minutes or so until softened.
    2. Add chilli peppers, garlic and fresh ginger. Stir for a few minutes. Sprinkle over garam masala, turmeric and balti curry powder.
    3. Add chopped tomatoes, aubergine, potatoes and chickpeas. Stir well, bring to a simmer and cook for 15 -20 minutes or until potatoes are cooked through.
    4. Taste and season with salt and fresh coriander.

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