Vegetable balti

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Good Food

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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.

With a baked spud

This curry mixture makes a great low-fat filling for baked potatoes.

201 kcalories, protein 11g, carbohydrate 25g, fat 7 g, saturated fat 1g, fibre 7g, salt 1.13 g

Latest comments and suggestions

• mumlig

  19 December 2007

  mumlig commented on this recipe

  Really delicious! Mixed up veggies - used sweet potato and parsnips instead of cauliflower and turnips. Will make again!!!

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• tinkle

  08 January 2008

  tinkle rated and commented on this recipe

  

  Even better the next day! I also used parsnips instead of cauliflower

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• tweedletwo

  13 March 2008

  tweedletwo rated and commented on this recipe

  

  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!

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• sally

  17 March 2008

  sally rated and commented on this recipe

  

  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.

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• annemiek

  29 March 2008

  annemiek rated and commented on this recipe

  

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

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• Ian Cole

  21 April 2008

  Ian Cole commented on this recipe

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

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• Chris

  29 September 2008

  Chris rated and commented on this recipe

  

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

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Ingredients

• 1 tbsp vegetable oil
• 1 large onion , thickly sliced
• 1 large garlic clove , crushed
• 1 eating apple , peeled, cored and chopped into chunks
• 3 tbsp balti curry paste (we used Patak's)
• 1 medium butternut squash , peeled and cut into chunks
• 2 large carrots , thickly sliced
• 200g turnips , cut into chunks
• 1 medium cauliflower , weighing about 500g/1lb 2oz, broken into florets
• 400g can chopped tomatoes
• 425ml hot vegetable stock
• 4 tbsp chopped coriander , plus extra to serve
• 150g pot low-fat natural yogurt

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian, Low-fat, Super healthy

Ingredients

• 1 tbsp vegetable oil
• 1 large onion , thickly sliced
• 1 large garlic clove , crushed
• 1 eating apple , peeled, cored and chopped into chunks
• 3 tbsp balti curry paste (we used Patak's)
• 1 medium butternut squash , peeled and cut into chunks
• 2 large carrots , thickly sliced
• 200g turnips , cut into chunks
• 1 medium cauliflower , weighing about 500g/1lb 2oz, broken into florets
• 400g can chopped tomatoes
• 425ml hot vegetable stock
• 4 tbsp chopped coriander , plus extra to serve
• 150g pot low-fat natural yogurt

201 kcalories, protein 11g, carbohydrate 25g, fat 7 g, saturated fat 1g, fibre 7g, salt 1.13 g

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