Turn a few vegetables into a knockout mid-week meal by making your own curry paste for this easy vegetable balti. The paste makes enough for 4 curries for 4 people, store the rest in an airtight ...

Stir in the mustard seeds and cook, stirring, for 30 seconds or until they pop. Add the curry paste and garlic, and cook, stirring for 1 minute. Add the lentils, stock, water, curry leaves and ...

Whiz the garlic, ginger and chilli to a coarse paste in a food processor ... SERVING IDEA This gorgeous soupy balti curry cries out for warm naan breads and mango chutney on the side – and ...

2 chicken thighs and 2 drumsticks, skinned and boned (from 1 medium free-range chicken – see box, p22) 2 tbsp olive oil 1 onion, finely chopped 3 tbsp balti curry paste 2 baking potatoes (about 520g), ...

The Birmingham Balti originated in the city during the late 70s, when curry chefs started to make their dishes lighter, healthier and served faster to suit Western tastes, the BBA said.