Name Mushroom Balti

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  • Serves: 4
  • Complexity: easy
  • kcal: 2 Sins on Green, 6 Sins on Original
  • Origin: Indian, Middle East
Mushroom Balti

Ingredients

  • 454g / 1 lb potatoes, peeled & cubed
  • 312g / 11 oz button mushrooms
  • 2-3 carrots, sliced
  • 2 onions, sliced
  • 2 garlic cloves, crushed
  • 4 tbsp balti curry paste
  • 3 courgettes, thinly sliced
  • 1 yellow pepper, deseeded & sliced
  • 1 red chilli, seeds removed & chopped
  • 198g/7 oz can chopped tomatoes
  • 142ml / 1/4 pt water
  • very low fat natural yogurt
  • 2 tbsp freshly chopped coriander, to serve

Place the potatoes and carrots in a saucepan of salted water, bring to the boil and simmer for 5 minutes and then drain. Dry fry the onion in a large heavy based saucepan for approximately 5 minutes until it begins to soften, add the garlic and balti paste and stir well. Add the remaining ingredients including the reserved potato and carrots and simmer for 15 minutes. Remove from the heat and stir in the coriander. Serve the balti with a swirl of yogurt.

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