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Himalayan Balsam Seed Curry

Himalayan Balsam Seed Curry is a modern Fusion recipe for a classic Seychelles-style vegetable curry of Himalayan balsam seeds, onion, okra, sweet potatoes, carrots and butternut squash in a tomato, curry paste and olive oil base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Himalayan Balsam Seed Curry.

prep time

15 minutes

cook time

30 minutes

Total Time:

45 minutes

Serves:

4

Rating:

Tags : CurryChilli RecipesSpice RecipesVegetable RecipesFusion RecipesFusion Recipes

Note the in the UK, now, himalayan balsam comes under the heading of an Invasian Alien Species. As a result, transportation of seeds or whole plants is an offence under the Invasive Alien Species (Enforcement and Permitting) Order 2019 in England and Wales and Section 14AA of the Wildlife and Countryside Act in Scotland. This means that no seeds or plants should be removed from the site where they currently grow, and sowing seeds or planting elsewhere either deliberately or accidentally would be a particularly serious offence. As a result, I'm presenting this recipe for historical reasons and so you can see how the plant is prepared in its native environs.

Ingredients:

300g himalayan balsam seeds (any stage of ripeness), with as much of the seed pod as possible removed
1 onion, sliced
100g okra, sliced
60ml olive oil
1 tbsp garlic-ginger paste
3 tbsp curry paste
4 hot chillies, finely chopped
2 medium sweet potatoes, cubed (the orange variety)
4 carrots, cubed
1 butternut squash, peeled and cubed
6 tomatoes, diced

Method:

Heat the oil in a heavy-based pan or wok. Add the onion and fry for about 5 minutes, or until translucent then stir in the garlic-ginger paste and the curry paste. Fry for 1 minute then add the okra and the chillies.

Fry for 4 minutes more before stirring in the himalayan balsam seeds, followed by the sweet potatoes, carrots and butternut squash. Add just enough hot water to cover the contents of the pan then bring to a boil.

Finally add the tomatoes, return to a simmer, cover the pan and cook for about 20 minutes, or until all the ingredients are tender.

Serve hot on a bed of boiled rice.