Butternut Squash has a lovely slightly sweet flavour which goes so well with any spices. The spicy heat comes from the fresh red chilli, so if you want a Balti without any heat at all, just leave it out, or if you like it hot and spicy, you can add more to taste. Fate Birmingham Balti freezes well.
300g onion, roughly chopped
2 cloves garlic, chopped
2tsp turmeric powder
3tsp ground cumin
4tsp ground coriander
3tsp red chillies, finely chopped (optional)
300g fresh ripe tomatoes, chopped, or 400g tin tomatoes
2tbsp tomato purée
500g butternut squash, peeled, deseeded and roughly chopped
300g peppers, a mixture of red and green, roughly chopped
salt and pepper to season
250ml water (approx)
2-3 tbsp fresh coriander, roughly chopped
Place a large pan over a high heat, and add the oil. When the oil is hot, add the chopped onion. Cook for 5 - 10 mins till softened and starting to brown. Turn the heat down a little and stir in the garlic, turmeric, cumin, ground coriander, and paprika. Cook for about 5 mins to cook the spices, stirring occasionally. Add a little water to prevent burning. Add the chopped chillies, and the tomatoes and the purée. Stir well.
Add the butternut squash and the peppers. Season well with salt and pepper and add the water to keep the Balti from being too dry, but not too much. Balti mixtures should have a little bit of sauce, but they are quite dry compared to a lot of curry dishes.
Leave to cook for 20 – 30 mins until the vegetables are cooked and the flavour develops. Add more water as and when needed.
Stir in the chopped fresh coriander at the last minute before serving. Serve with warm Fate Naan Bread.