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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

 

Method

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?…steam!)
• 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…!

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