Vegetable balti

Vegetable balti

  • 1
  • 2
  • 3
  • 4
  • 5
(21 ratings)

Ready in about 1½ hours


Serves 4
Curry doesn’t tend to be the healthiest meal option, but this winter veg balti is high in fibre and vitamins, while low in fat

Nutrition and extra info

  • Vegetarian
  • Healthy


  • kcal201
  • fat7g
  • saturates1g
  • carbs25g
  • sugars0g
  • fibre7g
  • protein11g
  • salt1.13g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp vegetable oil
  • 1 large onion, thickly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large garlic clove, crushed
  • 1 eating apple, peeled, cored and chopped into chunks



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 3 tbsp balti curry paste (we used Patak’s)
  • 1 medium butternut squash, peeled and cut into chunks
  • 2 large carrot, thickly sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 200g turnip, cut into chunks



    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 1 medium cauliflower, weighing about 500g/1lb 2oz, broken into florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 400g can chopped tomato
  • 425ml hot vegetable stock
  • 4 tbsp chopped coriander, plus extra to serve
  • 150g pot low-fat natural yogurt


  1. Heat the oil in a large pan, then add the onion, garlic and apple and cook gently, stirring occasionally, until the onion softens, about 5-8 minutes. Stir in the curry paste.

  2. Tip the fresh vegetables into the pan and add the tomatoes and stock. Stir in 3 tbsp of the coriander. Bring to the boil, turn the heat to low, put the lid on and cook for half an hour.

  3. Remove the lid and cook for another 20 minutes until the vegetables are soft and the liquid has reduced a little. There should be some liquid remaining, but not too much. Season with salt and pepper.

  4. Mix 1 tbsp of coriander into the yogurt to make a raita. Ladle the curry into bowls, drizzle over some raita and sprinkle with extra coriander. Serve with the remaining raita and warm mini naan breads.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (22)

shikiraclare's picture

A really great Balti is best made the day before, even if a vegetable one - spices marinate into the vegetables and stock overnight, and gives a more authentic richer taste to this Indian inspired cuisine. Simply follow the instructions 1 and 2 - add extra spice (same) quantity and leave in fridge overnight.

katiebrien's picture

quite nice, felt healthy and realy filled me up without even having any other side dish, will probably cook again but taste was pretty average.

humbug's picture

I love this dish and I cook up a batch every few weeks. I tend to leave out the turnips as no one much likes them in our household but most combinations of vegetables seems to work. It does make a huge amount of curry though, way more than 4 servings, so there is always some for the freezer.

blacksabbath's picture

Used potatoes & dill/tarragon instead of turnips & coriander. Very nice. Tasty and nice consistency.

babybex's picture

i loved it but as a side dish, husband not a fan

lorryhawk's picture

I didn't use the apple as a few people had commented that this was quite a sweet curry. Also used mushrooms instead of turnip. Was delicious and not too sweet. Made the flatbread from this site too. My husband was in heaven!

sarawalter's picture

This is delicious - we have also tried it with other combinations of vegetables depending on what is in the cupboard.

dancingbunny's picture

Definitely serves more than 4 people, but that meant we had leftovers. Quite filling and healthy, but it needed a bit more of a kick, some extra chilli and ginger, as all the vegetables are quite sweet.

bowley1's picture

I did this with Bombay potatoes and it was delicious and easy

bowley1's picture

Very Nice I did this with Bombay Potatoes - very tasty and filling

sw77's picture

Delicious! Added some chopped ginger with onion but this was the only addition I needed (very unusual for me not to add bits to a recipe!). Could use lots of veg variations but cauli and carrots make a fab curry and the squash was a lovely sweet contrast. The leftovers taste even better ... mmm

leanne95's picture

amazing , it was gorgeous

gillh007's picture

This is so easy, and very tasty, my meat loving hubby, said it was wonderful - so success!! You can also use lots of different veg, no squash available today, so used sweet pot and spare leek - all good! Will certainly make again. ps. Its more than 4, lots spare for the freezer.

ourcarol's picture

Really really tasty, and super healthy which is an added bonus. Will definitely make again!

zedzoom's picture

Really good - and easy. I used broccoli spears and mushrooms instead of cauliflower and turnips. We shall certainly be doing this one again.

iancole's picture

Great flavours very easy, first veg curry ever eaten as we are big meat eaters will have this again its great.

annemiek's picture

Delicious! I used sweet potato, carrots, apples and mushrooms. Everyone loved it.

notmum's picture

This was nice, a little bit on the sweet side. I had difficulty getting the sauce to reduce down enough which meant the veg was cooked more than I really like. I will use less stock next time.

tweedletwo's picture

Did this for family night as my daughter was vegetarian - very nice, went down very well - also had an awful lot of it - think it would have fed at least 6!


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…