Aubergine, potato and chick pea balti
Printer friendly version
-
Aubergine, potato and chick pea balti
- Prep time:
- 10 mins
- Cook time:
- 30 mins
- Serves:
This richly spiced curry from The Vegetarian Society is a wonderful example of the Birmingham Balti
Similar recipes
Related Videos
Ingredients
For the vegetables
- 2 tbsp vegetable oil
- 1 Onion, peeled and finely sliced
- 1/2 tsp Cumin seeds
- 1 Aubergine
- 1 potato, peeled and cut into 1cm cubes
- 1 x 410g tin Chickpeas, rinsed and drained
- 1 tsp ground Coriander
- 1/2 tsp ground Cumin
- 1/4 tsp Turmeric
For the sauce
- 2 tbsp vegetable oil
- 1 Onion, peeled and finely sliced
- 2 cloves Garlic, crushed
- 2 tsp Ginger, peeled and grated
- 4 cm cassia bark, (optional)
- 6 whole Cloves
- 450g plum tomatoes
- 1/4 tsp Turmeric
- 1/2 tsp ground Coriander
- 1/2 tsp ground Cumin
- 1 tsp Sugar
- 1 1/2 tsp Salt
- 1 tsp red Chilli powder, to taste
To finish
- 4 tbsp fresh Coriander, finely chopped
- 200 ml water
- 1/2 tsp Garam masala
Method
1. For the vegetables: Heat the oil in a large saucepan and add the sliced onions and cumin seeds. Cook for 3 minutes2. Add the chopped potato, aubergine, ground coriander, cumin and turmeric. Stir to coat vegetables evenly and then cook over a high heat for 3 minutes stirring occasionally. Remove from pan and set aside.
3. For the sauce: Heat the oil in the pan. Add the onion, crushed garlic, grated ginger, cassia bark and whole cloves and cook for 1 minute.
4. Add chopped plum tomotoes, turmeric, coriander, cumin, garam masala, salt, sugar and chilli to taste. Cook on a high heat for two minutes, then lower to a medium heat and cook for a further 3 minutes stirring occasionally.
5. Remove the cassia bark and blend the sauce roughly with a hand blender, then add the vegetables to the sauce with 3 tablespoons of chopped coriander, the water and the garam masala.
6. Cook over a low heat for 20 minutes, stirring occasionally. Garnish with remaining chopped coriander and serve with Basmati rice and/or naan bread.
© The Vegetarian Society – (recipe created by the Cordon Vert cookery school) www.vegsoc.org
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
View all comments (4)I presume you chop the aubergine - it does not say.
You add the chick peas the same time as the vegetables. At least thats what I did.
No mention of the chickpeas in the recipe
when do i add the chickpeas?