Vegetable balti

Vegetable balti

  • 1
  • 2
  • 3
  • 4
  • 5
(24 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 carrots, 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
3rd Oct, 2009
Made this for supper last night - delicious :) Will do a write up on my blog "Anyone For Seconds?"
8th Aug, 2009
Very Nice I did this with Bombay Potatoes - very tasty and filling
sw77's picture
6th Jun, 2009
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
29th Mar, 2009
amazing , it was gorgeous
7th Feb, 2009
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.
8th Dec, 2008
Really really tasty, and super healthy which is an added bonus. Will definitely make again!
29th Sep, 2008
Really good - and easy. I used broccoli spears and mushrooms instead of cauliflower and turnips. We shall certainly be doing this one again.
21st Apr, 2008
Great flavours very easy, first veg curry ever eaten as we are big meat eaters will have this again its great.
29th Mar, 2008
Delicious! I used sweet potato, carrots, apples and mushrooms. Everyone loved it.
17th Mar, 2008
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.


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.