Roots to Food Pepper Onion and Spinich Balti

30th March 2017


Pepper, Onion, Bean & Fresh Spinach Balti served with Pilau Rice and Indian Spiced Bombay Potato.

150g Easy cook long grain rice

2 tsp ground turmeric

1 tsp ground coriander

2 tsp ground cumin

1 tbsp olive oil

1 x 1cm diced small onion

2 cloves crushed garlic

1cm piece of fresh ginger, crushed

1 x 1cm diced Green and Red pepper

1 tin chopped tomatoes

1 x 400g tinned three bean mix, rinsed and drained

1 small bag fresh spinach leaves

500g cooked new potatoes

3 tbsp natural yoghurt

chopped fresh coriander

1 vegetable stock cube


Get yourself prepared (remember…’mise en place’). Do all your chopping, slicing & dicing before you start cooking! Only when you’ve done that, may you continue…

 Start cooking the rice in a saucepan of boiling water adding 1 tsp Turmeric

 Heat wok with oil and garlic, ginger and onions and stir fry for one minute

 Add peppers

 Stir then add a little water cover wok with lid for 10 seconds (what do you get?…team!)

 Add 1 tsp turmeric, ground coriander and 1tsp cumin to release flavour

 Add a splash of water if sticking (NOT more oil) and cover for 10 seconds

 Add chopped tomatoes, vegetable stock cube and stir well for 2 minutes

 Add mixed beans and stir well for 2 minutes

 Add fresh spinach leaves and stir well until wilted

 Add fresh coriander

 Heat the potatoes in a large saucepan with oil and fry until golden brown adding a the rest of the cumin.

 Divide the cooked rice over 4 plates. Make a well in the rice and spoon in the Balti. Arrange the potatoes around the edge

 Gently splash yogurt over the dish

 Enjoy…