Roasting Tin Balti Potato Bake

 A simple roasting tin recipe for balti potatoes with added chickpeas for protein. Suitable for vegetarians and vegans.

ROASTING TIN BALTI POTATO BAKE

You are going to love this roasting tin recipe.

I made this potato bake for dinner this week as part of a bitty, help-yourself-style dinner.

Oh my goodness, it was so good!

We all loved it. Well when I say all, there was an exception. My wee boy turned his nose up at it. He wasn't sure at all. 

He wouldn't even try it. Luckily there was plenty of other dishes for him to enjoy.

Kids! What can you do with them?

Oh a positive note, that meant there was more for us.

ROASTING TIN RECIPES

I do like a oven bake like this roasting tin recipe.

They are super easy and you end up with so much flavour in your dish.

Of course you don't need to use a roasting tin, any ovenproof dish will do.

I used two dishes to bake this dish. One a white roasting tin and the other a ceramic baking dish.

Just use what you have. 

I could also have used my large sheet pan and got in all on the one tray.

There's not a lot of sauce with this one so your dish, tray or roasting tin can be shallow.

PARBOILING POTATOES

I used baby potatoes for this dish, but you could use standard potatoes instead.

The trick is to parboil them before roasting them.

It means your potatoes are cooked enough that all the ingredients can go in together and cook for the same time. 

Easy peasy!

As I was using baby potatoes, I didn't peel them, but it's up tp you. Peel them or leave the skins on, both ways are fine, but do remember a lot of the goodness is in the skin or just below.

CURRY PASTE

I used a balti curry paste for this bake.

You could use a different spice paste for this dish, but I can guarantee that this one works really well with all the other ingredients too.

Give it a try.

I used Patak's as I know they are good quality, but there are plenty of other brands out there.

This one is vegan, but do check the ingredient list if you buy another brand. If it's a balti it should be ok.

Just make sure you are buying a balti paste and not a balti cooking sauce. The sauce is much thinner and the paste is basically the spices ground and mixed with oil, which is what you want for this dish.

The paste should coat the ingredients, they should not be sitting in a sauce.

If you love Indian flavours, try this vegan Bombay cheese sandwich.

SERVE POTATO BAKE HOT OR COLD?

I serve these curried potatoes warm as part of a serve-yourself dinner.

It is one of those dishes that is great served hot or cold.

Serve it hot with dinner or cold for lunch. That flavour will just keep oin improving.

It's really makes a great addition to lunch boxes.

Talking of which, have you checked out my lunch blog The Vegan Lunchbox? It's full of easy and tasty lunch recipes and ideas.

FINISHING TOUCHES

I like to serve this potato dish topped with fresh rocket (arugula) leaves just before I serve it.

It adds a lovely splash of colour and that wonderful peppery flavour.

If you don't like rocket, you could add some fresh parsley or coriander (cilantro) before serving it.

It's not something you have to do,. but it's these nice little touches that make a dish more special.

Give the rocket a try and see what you think.

I also like to throw rocket on my pizza just before I serve it.

Also try - Vegan Burger & Onion Bake with little roasty potatoes

HOW TO SERVE BALTI POTATOES

I served these balti potatoes as part of a help-yourself style dinner.

The wee lad calls it buffet and I suppose it is a bit like a mini buffet on the dining table.

I served two differnt pototao bakes, this one and a Mediterranean Potato Bake with Peppers and Olives, plus plain hummus, lemon and coriander hummus, a bowl of rocket, a tomato pasta salad, just cooked part-baked petit pain rolls, mango chutney, pickled onions and pickled baby beets.

It would be good with my Vegan Coronation Coleslaw too.

As usual I made too much and could have served the street, but that's ok as that just means tasty leftovers.

You could also serve these balti potatoes hot alongside my spinach and coconut dal with rice, mango chutney and naan bread for the perfect weekend meal.

The potatoes would also be good served cold with salad.

HOW LONG WILL BALTI POTATOES KEEP?

Once cold, you can store these balti potatoes in an airtight container in the fridge for 4-5 days.

The flavour develops as they are stored, so it's a great option to make ahead for lunches with some salad leaves or more rocket.

MORE INDIAN OR INDIAN INSPIRED DISHES

Here are a few more Indian or Indian inspired recipes for you to try:

1. Chickpea Curry
2. Easy Aubergine Balti
3. Easy Indian Spiced Potato Cakes
4. Easy Vegetable Samosas
5. Homemade Chapatis
6. Homemade Tandoori Paste
7. Home-Style Potato & Cauliflower Curry
8. Onion Bhaji Lunch Wrap
9. Onion Bhajis
10. Saag Aloo (potato & spinach side dish)

WANT NEW RECIPES DELIVERED TO YOUR INBOX ?

Sign up for my Tinned Tomatoes newsletter for a selection of recipes delivered to your inbox each week or sign up for my email updates and don't miss out on the latest recipe. Check your spam folder they don't arrive.

Sign up for my Vegan Lunch Box newsletter for lunch ideas and recipes straight to your inbox when they are published.

pin it for later

Follow me on Pinterest, Facebook, Twitter and Instagram. 

Join my Facebook group Living on the Veg? It's a very friendly community with lots of recipes and chat. I'm in there every day chatting to group members.

Remember and say hi. I'm always happy to chat and answer questions.

HOW TO MAKE ROASTING TIN BALTI POTATO BAKE

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF. 

STEP 1

Preheat your oven and get out your roasting tin, tray, ovenproof dish or sheet pan. You may need two, depending on the size.

Wash your potatoes and cut in half or quarters if you are using large potatoes.

Parboil the potatoes in salted water. Bring to the boil and cook for 10 minutes.

Drain the potatoes and pour into a mixing bowl.

Scroll down for a full printable recipe.

STEP 2

Now add the thickly slices red onions and chickpeas.

I used a tin of chickpeas, which I drained, but if you usually use dried chickpeas, prepare them ahead as you would usually do.

 STEP 3

Now you want to add the curry paste. You could also add chilli flakes at the point to spice it up more.

Give it all a really good mix, but try not to be too rough, you don't want to break the potatoes if you can help it.

STEP 4

Spread out the mixture in a single layer on one or two baking dishes, roasting tins, baking trays or sheet pans.

Bake until the potatoes have a crisp finish and the onions are soft and starting to char at the edges.

Serve hot or cold topped with fresh rocket (arugula) or fresh coriander (cilantro).

potato bake, curried potatoes, potato curry, balti potatoes, vegan balti, vegetable balti, balti, curried potato bake, roast potatoes, potato salad, vegan curry

dinner

Indian, vegan

Yield: 4 - 6

Author: Jacqueline Meldrum

Roasting Tin Balti Potato Bake

A simple roasting tin recipe for balti potatoes with added chickpeas for protein. Suitable for vegetarians and vegans.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 1 kg (2.2 lbs) baby potatoes (you can use other potatoes)
• 400g (14 oz) tin chickpeas, drained
• 2 large red onions, peeled. halved and cut into thick slices
• 4 tbsp balti paste
• a generous handful of fresh rocket

Instructions

1. Preheat the oven to 180c/ 160c fan/350 f/ gas mark 4.
2. Wash, then half your baby potatoes. If you are using large potatoes, you may want to quarter them.
3. Parboil your potatoes in a pan with plenty of salted water. Bring to the boil and cook for 10 minutes.
4. Drain the potatoes in a colander over the sink.
5. Pour the potatoes into a large mixing bowl, then add the sliced onions and drained chickpeas.
6. Add the balti paste and mix well. Try not to break the potatoes.
7. Spread the mixture in a single layer in one or two sheet pans, baking trays, roasting tins or ovenproof dishes.
8. Drizzle with a little olive oil (or vegetable oil) and roast for 30-35 minutes until the potatoes are crisping at the edges and the onions are soft and starting to char at the edges.
9. Serve hot or cold topped with fresh rocket (arugula).
10. Enjoy!

Notes:

If you don't have baby potatoes, you can use whatever potatoes you have. Baby potatoes work particularly well in this dish.

You could use white or brown onions instead of red.

If you don't like rocket (also known as arugula), you could top with fresh coriander (cilantro) or parsley.

This dish can be served hot or cold and once cold can be kept in an airtight container for 4-5 days.

Calories

4 portions = 424 calories per portion

5 portions = 339 calories per portion

6 portions = 283 calories per portion

Nutrition Facts

Calories

424.66

Fat (grams)

3.04

Sat. Fat (grams)

0.38

Carbs (grams)

86.79

Fiber (grams)

13.99

Net carbs

72.80

Sugar (grams)

10.78

Protein (grams)

15.98

Sodium (milligrams)

33.92

Cholesterol (grams)

0.00

Created using The Recipes Generator