We had Balti (a/k/a curry in a wok— see our last post on this for more on what Balti is) again this week. The vegan version is a bit different than the one hundred and thirty seven (minus one hundred and thirty three) step process described last time. The idea is to use whatever veggies you have on hand. We happened to have chard and potatoes, but you could do this with just about any veggies you have.
A Basic Vegan Balti
Step One: Make Some Garam Masala
See the recipe in Balti, Take One. You'll only need 1/2 a teaspoon for this.
Step Two: Make the Balti Sauce
You can do all this in the wok. Ideally, this is a one pot meal, even though there's lots of shifting things about to make that happen.
- Some vegetable oil for sauteing the veggies
- 1 Tbs. grated ginger
- 2 cloves garlic, finely chopped
- half of a 28 ounce can of diced tomatoes together with the juice
- 2 or 3 onions, chopped
- 1 tsp. ground coriander
- 1 /2 tsp. ground cumin
- 1/4 tsp tumeric
- 1/4 tsp. chili powder
- 1/4 tsp paprika
- 1/4 tsp. garam masala
- 2 bay leaves
- 5 cardamon pod, smashed with the flat your knife
- 3/4 tsp. methi (dried, ground fenugreek leaves)
- 3/4 tsp. salt
Step Three: Prep the Veggies
Just as an example:
- Boil some potatoes, say four or five medium sized ones, then drain and dice them;
- Boil or steam some chard until tender, drain, squeeze the water out in a towel and chop it;
- Open up an 8 ounce can of chick peas, or cook some up if you can plan far enough ahead to be able to do so; and/or
- Get yourself a cup or two of frozen green peas.
- 2-1/2 Tbs. Balti Spice
- 1 Tbs. grated fresh ginger
- 1 jalapeno, seeded and sliced
- 2 cloves of garlic, finely chopped
- The other half of that can of tomatoes, juice and all
- The Balti Sauce from Step Two, but not necessarily all of it
- a handful of finely chopped cilantro
- salt, probably
Serve your Balti curry with some nan or chapatis if you want to be all Balti about it, but it's good over brown rice too.