Time for another big fat casserole I think. Normally would do a curry in my trusty flat-bottomed wok, but thought I’d try baking it in my trusty casserole dish instead, as an experiment (plus, bonus, less stirring and monitoring, just bung it in the oven and leave it). The result was suitably tasty, although next time I will try and get organised enough to use yogurt/soy yogurt than soy milk as it did lack that final note of creamy “roundness”. The dumplings were ace, though. Tomato-juice soaked bundles of spicy carbs, om nom nomity nom nom nom.
Balti Vegetable Casserole & Gram Flour Dumplings
Mushrooms and other vegetables of your choice, chopped into rough chunks
Half a large white onion, chopped roughly
Two tins tomatoes
Tumeric, ginger, garam masala, chilli powder, mustard powder, cumin, coriander
Gram (chickpea) flour
Preheat the oven to 150-180 degrees.
Mix the flour, baking powder, salt, cumin and coriander with water until you have a thick paste. Boil water in a large pan and then drop the mixture in, a spoonful at a time, into the boiling water so it forms individual small balls of dough. After a few minutes cooking drain the saucepan of dumplings into a metal colander. Set aside.
Heat oil in a wok or saucepan, and gently fry the onion, garlic and tumeric, ginger, garam masala, chilli powder, and mustard powder.
Add the vegetables and thoroughly coat with the spice mixture.
Add the tomatoes and tomato puree and salt to taste. Heat until the curry starts to bubble.
Add a cup soy milk, mix thoroughly.
Place half the dumplings in the bottom of a casserole dish. Cover with half the balti mixture, then add the rest of the dumplings and pour the rest of the balti mixture over them.
Cover the dish, and bake in the oven for 45 minutes – 1 hour.