This black eyed pea balti is a super easy curry to make. If I’m honest, it’s not actually a balti as authentic baltis are difficult to do correctly at home but this is close enough. In fact, I learned the recipe while on a visit to the Balti Triangle in Birmingham. One of the most important things about making balti curries is that you use the freshest ingredients and keep the fat to a minimum. That’s what your getting here.
One thing I like about this recipe is that all of the ingredients are easy to find. I wrote this for my valued sponsor Aldi UK for #NationalCurryWeek and all of the ingredients were purchased from my local Aldi Supermarket.
I have used black eyed peas but any similar beans will do. You could use kidney beans, butter beans or chickpeas with equally tasty results.
This curry may be vegetarian but you won’t miss the meat. It’s both filling and good for you too.
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- 3 tablespoons rapeseed oil
- 2 large onions - finely chopped
- ½ red capsicum - sliced
- ½ green capsicum - sliced
- 2 green chillies - cut into rings
- 2 tablespoons garlic and ginger paste
- 2 tablespoons Madras curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 2 x tomatoes - diced
- 3 x tinned black eyed peas
- 2 tablespoons plain Greek yogurt
- 3 tablespoons fresh coriander leaves - finely chopped
- Salt to taste
- Heat the oil in a large pan over medium high heat. When it begins to bubble, toss in the chopped onions, chillies and sliced capsicums.
- Fry until the onion is soft and translucent. Stir in the garlic and ginger paste and fry for a further 30 seconds.
- Now add the curry powder and spices. Stir to coat the vegetables and then add the chopped tomatoes.
- Pour in the black eyed beans and about 100m water.
- Stir it all up and then add the yogurt.
- To finish, add the chopped coriander and check for seasoning. Add salt to taste.