The main regional cooking influence of Balti curries is Punjabi, a region spread over the border of Pakistan and India. Nowadays you can get a Balti curry in most parts of the UK, and even further afield, like right here.
This recipe is low fat, low in sodium, low sugar and a good source of protein, suitable for vegetarians
- 1 onion
- 1 can tomato, diced or crushed
- 1 cup baby peas, frozen
- 1 cup water
- 3 tbsp. Patak’s Balti Paste
- 1 carrot, cut into chunks
- ¼ cauliflower head, cut into florets
- 200g pumpkin, diced
- 1 tbsp. olive oil
- 2 cups rice, cooked as per instructions
- Prepare rice as per instructions (we used a rice cooker)
- In a med pan or pot, heat oil on med heat and sauté onion for 10 mins, make sure you don’t burn, if colouring turn down heat.
- Add curry paste and cook for 2 minutes until it has cooked through.
- Add canned tomatoes, water, mix together and add the carrots, caulie and pumpkin. Simmer for 20-30 mins until the vegetables have cooked through.
- When vegetables have just cooked through, add frozen peas and cook a further 5 mins.
- Serve with rice, naan optional.
|Average Serve||Average 100g|
|Energy||1710 kJ||267 kJ|
|408 Cal||64 Cal|
|Protein||11.4 g||1.8 g|
|Fat, total||10.6 g||1.6 g|
|- Saturated||1.2 g||0.2 g|
|Carbohydrate||58.8 g||9.2 g|
|- Sugars||18.7 g||2.9 g|
|Sodium||529 mg||82 mg|