Aubergine, Potato and Chick Pea Balti

This richly spiced curry from The Vegetarian Society is a wonderful example of the Birmingham Balti
By The Vegetarian Society
Aubergine, Potato and Chick Pea Balti
  • Rating:
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy

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 410 g 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
  • 450 g 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 minutes

2. 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

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