Boxing Day Balti Blend
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!
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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:
PREP 30 mins
COOK 50 mins
HEAT 3
Serves 4
You Need:
400g leftover turkey or veg (or any leftovers from the Christmas roast) - cut into bite-size pieces
1 large onion - roughly chopped
3 cloves of garlic - roughly chopped
Fresh ginger - roughly chopped to make 1 tbsp
1 green pepper or 2 green chillies - deseeded and cut into bite-size pieces
1 lemon
1 tbsp tomato puree
1 tsp sugar
10g bunch of coriander (optional) - finely chopped
Natural yogurt to serve (full fat is best) or dairy-free alternative
Rice to serve
1 portion of BOXING DAY BALTI BLEND
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 leftover 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
Packaging format:
All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!
You can find our stackable tins here
You can read all about our efforts to reduce plastic waste in our packaging blog here
Product Rating (1):
Fantastic blend, hence why I have bought more before it sells out. I did not use Turkey but made a fresh of chicken Balti curry, it was just so tasty there was nothing left over to put in the freezer, I will be making a larger batch on Saturday for the New Year. I have to thank you guys at the Spicery, you come up trumps consistently and my husband and I always make at least 2 curries a week . The only problem we have is making pork curry it always turns out dry and same with lamb and beef any tips please? I cook our chicken curry of boneless thighs on low setting on the hob for about 1.5 hrs and it is always tender. I have tried cooking the other meats in the oven for longer but no success? I would be grateful for any tips please. e-mail sutherland_nicole@hotmil.com
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We love to hear what everyone has been saying about our products! Uploading a picture is optional, although if you do it will be automatically uploaded to our Wall of Fame and you'll be in with the chance of winning our monthly prize!
It's great to hear how much you loved the Boxing Day Balti blend, and we're sure this will make an amazingly tasty meal to see in the New Year! We will drop you an email with some advice for your pork/lamb/beef curries. Happy spicing!