Vegetable balti

Vegetable balti

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(21 ratings)

Ready in about 1½ hours

Easy

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

Nutrition:

  • kcal201
  • fat7g
  • saturates1g
  • carbs25g
  • sugars0g
  • fibre7g
  • protein11g
  • salt1.13g
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Ingredients

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

    Onion

    un-yun

    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
    Apples

    Apple

    ap-pel

    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
    Carrot

    Carrot

    ka-rot

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

  • 200g turnip, cut into chunks
    Turnips

    Turnip

    tern-ip

    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
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    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

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.

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Comments (22)

Tinkle's picture
4

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

mumlig's picture

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

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