Information

Prep: 20' Cook: 40'	Serves: 4	Energy / serving: 1820 kJ

Description

Adapted from the Patak's balti paste jar recipe, this should make a perfectly pleasant, scalable, and adaptable curry for veggies

Nutrition

per serving

Fat 3 g	Saturates 1 g	Carbs 98 g	Sugars 7 g	Fibre 17 g	Protein 15 g	Salt 0 g

Ingredients

• Jar of balti paste
• 30 ml olive oil
• 1 large brown onion, diced
• 2 cm piece of ginger, grated
• 3 garlic cloves, finely chopped
• 500 g new potatoes, halved
• 1 large red pepper, diced
• 400 g chopped tomatoes
• (optional) fresh coriander
• (optional) basmati rice or chunky chips

As a side

• (optionally) 2–3 naans

Method

Step 1

Blanch the potatoes, by boiling them in some slightly salted water for 10'. Check they are slightly tender, then dry them and put them aside.

Step 2

Begin by frying the onions in the oil, until they have softened and begun to caremalise – about 10'. Add the ginger and garlic, with about half of the balti paste (if the jar is small, use the whole lot). Sizzle the pan until aromatic, and then add 50 ml of water. Continue to cook until the water has evaporated – about 2'.

Step 3

Add the potatoes, chopped tomatoes, peppers, and about 100–150 ml of water. Simmer uncovered for about 10'-15', or until the potatoes are soft all the way through. Optionally garnish with coriander, and serve alone, with rice, or chips.