Recipe: Vegetarian Birmingham Balti

If one food springs to mind when you think of Birmingham, it has to be a balti. Thanks to the balti triangle, between Sparkhill and Moseley this dish has brought Brum curry fame throughout the UK and beyond. So when I was asked by Travelodge to cook a local dish, I’ll let you take a wild guess what I decided to make. So if you’ve got a weekend evening free and fancy cooking up some Brummie goodness from scratch, follow the recipe below for the perfect vegetable balti!

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Ingredients (serves 2):

2cm Grated ginger

2 Garlic clove

2 onions

4 tomatoes

2tsp fresh coriander

1tsp Garam masala

1tsp Chilli powder

1/2tsp paprika

1tsp tumeric

1tsp salt

2 Sweet potatoes

half a cauliflower, cut into florets

1 tin of chickpeas

2 big handfuls of spinach

2 fresh chillis

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Method:

1. First of all create the sauce. Start by frying one of the chopped onions, half of the grated ginger and a crushed garlic clove in some oil. Fry until the onions go transparent. 

2. After this add 200ml water to the pan and bring to the boil. Once boiling, add two chopped tomatoes, 1tsp of chopped coriander, the garam masala, paprika, tumeric and salt. Simmer for 30 minutes, keeping an eye to check it doesn’t stick to the pan.

3. While your sauce is simmering, chop the sweet potatoes and put the cubes on a oven tray. Cover with oil and whack in the oven for 25 minutes on 200°c.

4. Once your sauce has bubbled away for 30 mins turn off the heat and blend with a hand blender. Leave to one side.

5. Now it’s time to start the veg! Fry the remaining onion, ginger and garlic in a pan (balti dish if you have one!) as you did for the sauce.

6. Once the onions have started to brown, add the other 2 chopped tomatoes, the cauliflower and the chickpeas. Cover with the balti sauce and cook on a low heat until the veg is tender.

7. Once cooked, add the chopped chilli, roasted sweet potato and spinach leaves. Cook a little longer until the spinach has wilted, then stir in the remaining coriander.

8. Serve with a sprinkle of garam masala and coriander to garnish.

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This curry is a winner all round, but we all know you can’t eat curry on its own! With ours we made homemade peshwari naan bread and mango chutney. We used this recipe for the naan and it was surprisingly easy! The measurements also make a really big batch, perfect for if you’re a fan of left-over naan for breakfast the next day! For the mango chutney we used this recipe as it didn’t require it to be left over night. I was sceptical about how good a chutney could be if it had been made on the spot, but it went down a treat!

To find out more about Birmingham’s food heritage head over to Travelodge’s guide to local dishes!

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*The ingredients for this meal were paid for with supermarket vouchers provided by Travelodge.

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1 Comment

  1. September 1, 2015 / 11:43 am

    Looks tasty and healthy. Weirdly I tend to cook veggie curry at home more because it’s a good excuse to eat lots of veg – might try this one next time!

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