Vegetable balti

Vegetable balti

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

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in about 1½ hours

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition

kcalories
201
protein
11g
carbs
25g
fat
7g
saturates
1g
fibre
7g
sugar
0g
salt
1.13g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, January 2003

Ads by Google

Comments, questions and tips

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

Comments

Show comments
shikiraclare's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

babybex's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

lorryhawk's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

dancingbunny's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

bowley1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

sw77's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

zedzoom's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

notmum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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!

Pages

Questions

Tips