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An (almost) entirely vegetarian balti.


Mushrooms, quartered
1 small orange pepper
1 small onion
3 small tomatoes
1/2 tin chickpeas
1/2 tin green lentils
2 beef stock cubes
1 sweet potato, diced
1 tsp black onion seed
2 tsp tabasco
3 tsp Worcester sauce
1 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp tamarind paste
Vegetable oil


  1. Slice the onion and the pepper, fry in a small amount of vegetable oil until lightly browned.
  2. Place approximately a quarter of the onion and pepper into a food processor, with a couple of the mushrooms and the tomatoes.  Turn into a paste, return to the pan.
  3. Add the mushrooms, potato, spices and tamarind paste.
  4. Make up 200ml boiling water, dissolve the stock cubes and add to the pan.
  5. Cook the chickpeas and lentils in water (preferably the water they came in, if tinned).
  6. Add 3/4 of the chickpeas and lentils to the pan, the rest to be food-processed lightly before being added.
  7. Simmer for 40 mins.