Vegetable Balti Recipe

Ingredients:

800g Diced Mixed Vegetables. 1cm Diced cubes or thereabouts

2 Cups/600ml Water or Vegetable Stock

2 Small white onions finely chopped

2 Teaspoons Ginger Puree

2 Teaspoons Garlic Puree

200g Butter Ghee

2 Teaspoons Turmeric Powder

4 Teaspoons Mild Curry Powder

1 Teaspoon Chilli Powder

3 Teaspoons Garam Masala Powder

1 Teaspoon whole Mustard Seeds

3 Carrots boiled and pureed

100ml Single Cream

100ml Natural Yogurt

4 Tablespoons Tomato Puree

200ml Pureed Onion

Roughly chopped fresh coriander leaves to garnish

Cooking Method for Vegetable Balti
Serves 4
To make the Onion Puree, bring a small pan of water to the boil and add some cho
pped onions. Boil until soft, drain and puree with a hand blender or in a food p
rocessor. Freeze any extra you make for next time.
Pour the oil into a large saucepan bring up to a high heat. Add the whole seeds
and cook until they sizzle and crackle then add the chopped onions and reduce th
e heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring o
ut the sweetness of the onions and imparts a subtle aniseed flavour but remove t
hem once the onions are cooked. Cook the onions gently and slowly until they tur
n a golden brown colour.
Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, C
hilli powder, with a little water. Add to saucepan and stir in well and fry for
a couple of minutes.
Now add your 800g Diced Mixed Vegetables. 1cm Diced cubes or thereabouts stir in
well.
Add the pureed carrot.
Mix the Cream, Yogurt, Tomato Puree, Onion Puree, together in a jug with the wat
er or stock and pour into the saucepan and mix in well. Turn up the heat until t
he sauce begins to simmer and leave to simmer for 10-20 minutes until vegetables
are cooked through. Stir occasionally.
Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of
cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.
Vegetable Korma
Ingredients:

(Kurma) Recipe
800g Diced Mixed Vegetables. 1cm Diced cubes or thereabouts
2 Cups/600ml Water or Vegetable Stock
2 Small white onions finely chopped
2 Teaspoons Ginger Puree
2 Teaspoons Garlic Puree
200g Butter Ghee
2 Teaspoons Turmeric Powder
4 Teaspoons Mild Curry Powder
Quarter (optional) Teaspoons Chilli Powder
2 Teaspoons Garam Masala Powder
4 Egg Yolks Mixed with 200ml Coconut Cream
200ml Single Cream
100ml Natural Yogurt

Toasted Almond Slices to garnish

Cooking Method for Vegetable Korma

Serves 4
Pour the oil into a large saucepan bring up to a medium heat. Add the onions and
reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which he
lp bring out the sweetness of the onions and imparts a subtle aniseed flavour bu
t remove them once the onions are cooked. Cook the onions gently and slowly unti
l they turn a golden brown colour.
Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, C
hilli powder, with a little water. Add to saucepan and stir in well and fry for
a couple of minutes.
Now add your 800g Diced Mixed Vegetables. 1cm Diced cubes or thereabouts stir in
well.
Add the Coconut Cream and egg mixture.
Mix the Cream, Yogurt, together in a jug with the water or stock and pour into t
he saucepan and mix in well. Turn up the heat until the sauce begins to simmer a
nd leave to simmer for 10-20 minutes until vegetables are cooked through. Stir o
ccasionally.
Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of
cooking. Garnish with the Toasted Almond Slices and serve.

Vegetable Vindaloo Recipe

Ingredients:

800g Diced Mixed Vegetables. 1cm Diced cubes or thereabouts

2 Cups/600ml Water or Vegetable Stock

2 Small white onions finely chopped

2 Teaspoons Ginger Puree

2 Teaspoons Garlic Puree

200g Butter Ghee

1 Teaspoon Turmeric Powder

4 Teaspoons Mild Curry Powder

4 Teaspoons Chilli Powder

1 Teaspoon Garam Masala Powder

1 Teaspoon whole Sizzling Seeds

8 bite size pieces of cooked boiled potato

1 Tin Chopped Tomatoes

2 Tablespoons Tomato Puree

300ml Pureed Onion

Roughly chopped fresh coriander leaves to garnish

Cooking Method for Vegetable Vindaloo
Serves 4
To make the Onion Puree, bring a small pan of water to the boil and add some cho
pped onions. Boil until soft, drain and puree with a hand blender or in a food p
rocessor. Freeze any extra you make for next time.
Pour the oil into a large saucepan bring up to a high heat. Add the whole seeds
and cook until they sizzle and crackle then add the chopped onions and reduce th
e heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring o
ut the sweetness of the onions and imparts a subtle aniseed flavour but remove t
hem once the onions are cooked. Cook the onions gently and slowly until they tur
n a golden brown colour.
Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, C
hilli powder, with a little water. Add to saucepan and stir in well and fry for
a couple of minutes.
Now add your 800g Diced Mixed Vegetables. 1cm Diced cubes or thereabouts stir in
well.

Mix the Chopped Tomatoes, Tomato Puree, Onion Puree, together in a jug with the
water or stock and pour into the saucepan and mix in well. Turn up the heat unti
l the sauce begins to simmer and leave to simmer for 10-20 minutes until vegetab
les are cooked through. Stir occasionally.
Add the cooked potatoes
Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of
cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.

Vegetable Curry
Ingredients:

Recipe
800g Diced Mixed Vegetables. 1cm Diced cubes or thereabouts
2 Cups/600ml Water or Vegetable Stock
2 Small white onions finely chopped
2 Teaspoons Ginger Puree
2 Teaspoons Garlic Puree
200g Butter Ghee
1 Teaspoon Turmeric Powder
4 Teaspoons Mild Curry Powder
Quarter Teaspoons Chilli Powder
2 Teaspoons Garam Masala Powder
200ml Yogurt
2 Tablespoons Tomato Puree
400ml Pureed Onion
Roughly chopped fresh coriander leaves to garnish

Cooking Method for Vegetable Curry

Serves 4
To make the Onion Puree, bring a small pan of water to the boil and add some cho
pped onions. Boil until soft, drain and puree with a hand blender or in a food p
rocessor. Freeze any extra you make for next time.
Pour the oil into a large saucepan bring up to a medium heat. Add the onions and
reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which he
lp bring out the sweetness of the onions and imparts a subtle aniseed flavour bu
t remove them once the onions are cooked. Sweat the onions gently until they bec
ome translucent.
Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, C
hilli powder, with a little water. Add to saucepan and stir in well and fry for
a couple of minutes.
Now add your 800g Diced Mixed Vegetables. 1cm Diced cubes or thereabouts stir in
well.
Mix the Yogurt, Tomato Puree, Onion Puree, together in a jug with the water or s
tock and pour into the saucepan and mix in well. Turn up the heat until the sauc
e begins to simmer and leave to simmer for 10-20 minutes until vegetables are co
oked through. Stir occasionally.
Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of
cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.