A Quick Mushroom Chickpea Curry in the Le Creuset Balti Pan
I am not going to lie; I have a huge crush on Le Creuset cookware. I love the classic shapes, the on-trend colours and the straight-up quality of the range.
Since purchasing my first cast iron pan a few years ago, I’ve added the Toughened Non-Stick Shallow Frypan, the Signature Skillet and now the Le Creuset Balti Pan to my collection. I’ve got my eye on their Signature French Oven but I digress.
So, like me, you may be asking, what is a Balti Pan?
The Balti originates from Northern Pakistan where the cuisine is influenced by neighbouring China. A Balti pan or Karahi is a round bottomed, two-handled cooking pan similar in appearance to a wok.
While many curries rely on time to infuse and intensify flavours, balti curries are cooked faster at a higher heat. It is the perfect way to cook if you are short on time but want a healthy and robust meal. PLUS, the curry is served to the table in the balti pan so, less dishes.
I have the Le Creuset Balti Pan in black and I love, not only the classic clean lines, but also the ergonomic design. It is a sturdy pan without being heavy and the two handles make taking dinner from the stove to the table effortless.
Mushroom Chickpea Balti Curry
You’ll find plenty of chicken and lamb balti curry recipes online but I am creating a plant-based version using delicate oyster mushrooms and chickpeas for protein. Ready in around 15-minutes, this curry is loaded with flavours and heat but is lovely and light. Serve with basmati rice or roti.
INGREDIENTS:
- 3 tbsp sunflower or vegetable oil
- 1 large onion, finely diced (I used a red onion but brown is fine)
- 3 garlic cloves, peeled and minced
- 1 tbsp finely grated ginger
- A good pinch of sea salt
- ½ tsp chilli powder
- ¼ tsp ground coriander
- ¼ tsp turmeric
- ¼ tsp garam masala
- 1 tbsp nutritional yeast
- 2-3 vine-ripened tomatoes, roughly diced
- 1 400ml can of chickpeas, drained
- 150 grams oyster mushrooms, roughly chopped into chunks
- 2 green Birdseye chillies, finely sliced
- ½ cup vegetable stock
- Fresh coriander to serve
INSTRUCTIONS:
- Place the balti pan over medium heat and add the oil.
- When the oil is hot, add the diced onion and cook, stirring frequently, for 3-4 minutes or until the onion is soft and slightly golden.
- Add the garlic and ginger and cook until aromatic, around 1 minute.
- Add the salt, chilli powder, ground coriander, turmeric, garam masala and nutritional yeast and stir through.
- Continue cooking for 30 seconds before adding the diced tomatoes and stirring them through.
- Add the chickpeas, chopped mushrooms and green chillies with a ½ cup of vegetable stock. Stir to combine.
- Continue cooking, stirring frequently, over medium heat for another 5-7 minutes or until the tomatoes have broken down and the sauce has thickened slightly.
- Season to taste, sprinkle with fresh coriander and serve with rice or roti.
Next Read: High Protein & Low Carb Recipe: Poached Eggs on Indian Spiced Green Moong Dal
