Lentil, pepper and spinach balti (Serves 4)
Balti is a spicy dish and is named after the steel or iron pot in which it is cooked. The word is found in Urdu, Hindi, Odia, and Bengali, and means "bucket". The word developed from the Portuguese balde, meaning bucket or pail, and traveled to South Asia via the Portuguese seafaring enterprises of the early 16th century.
300g basmati rice
1 tbsp vegetable oil
1 onion, chopped
1 red pepper, diced
100g balti curry paste
400g can lentils, drained
400g can chopped tomatoes
Boil the rice according to pack instructions, then drain well. Meanwhile, heat the oil in a large frying pan.
Add the onion and pepper and fry for 4-5 minutes, until softened.
Stir in the balti paste, lentils and chopped tomatoes and bring to the boil.
Simmer for 1 minute, then add the spinach and stir until wilted. Serve with the cooked rice.