Boxing Day Balti Blend
- It’s back! Liven up your Christmas leftovers with our special Boxing Day balti blend.
- Ingredients: turmeric, Kashmiri chilli, cumin, cinnamon, coriander, fenugreek leaf, black cardamon, black pepper, green cardamon, ginger, cloves, mace, bay, nutmeg, chilli
- Contains 1 portion (3 tbsp) - serves 4
- Download the colourful recipe card below
It’s back! Liven up your Christmas leftovers with our special Boxing Day balti blend. You make the sauce first then add your ingredients, so it’s the perfect curry for leftovers - turkey, roast potatoes, carrots, sprouts - you name it, anything can go in and still be absolutely delicious!
BOXING DAY BALTI BLEND (1 portion = 3 tbsp): turmeric, Kashmiri chilli, cumin, cinnamon, coriander, fenugreek leaf, black cardamon, black pepper, green cardamon, ginger, cloves, mace, bay, nutmeg, chilli
May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
Boxing Day Balti Recipe:
You Need:
- 400g leftover turkey or veg (or any leftovers from the Christmas roast) or use 500g diced chicken (but cook for an extra 10 minutes) or paneer for a veg version (following the same cooking instructions) if you've eaten all your leftovers! - cut into bite-size pieces
- 1 medium onion - roughly chopped
- 3 cloves of garlic - roughly chopped
- Fresh ginger - roughly chopped to make 1 tbsp
- 10g bunch of coriander (optional) - roughly chopped
- 1 green pepper or 2 green chillies - deseeded and cut into bite-size pieces
- 1 lemon
- 1 tbsp tomato puree
- 1 tsp sugar
- Natural yogurt to serve (full fat is best) or dairy-free alternative
- Rice to serve
Method:
- Fry the onion in 2 tbsp oil for 15 minutes or until thoroughly brown and sticky
- Blend the fried onion with the garlic, ginger, tomato puree, sugar, BOXING DAY BALTI BLEND and 1 tsp salt to a smooth paste (adding a splash of water if necessary)
- Fry the paste in 3 tbsp oil for 5 minutes or until all the liquid has evaporated and the paste is beginning to brown and stick to the bottom of the pan
- Add the green pepper and 300ml water, then cover and simmer for 15 minutes or until the sauce is rich and thick with spots of red oil on the surface
- Stir in the turkey and the juice of ½ the lemon then cover and simmer for 10 minutes or until the turkey is hot through
- Sprinkle over the coriander (if using) then serve with the rice, yogurt and remaining ½ lemon cut into wedges on the side
Product Rating (3):
Great blend as always. Have to admit, I use it all year round and it's a big hit with supper guests.
Had this blend leftover from Christmas, but it certainly made fantastic use out of an Easter meal leftovers. We used it to make a simple Veg starter and it worked a treat. Lovely and spicy too!
Sounds like a brilliant meal, happy spicing!
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We're so pleased to hear that this fabulous curry is a favourite for you, all year round!