Vegetable balti

Vegetable balti

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(24 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 carrots, 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, questions and tips

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sawebs
30th Oct, 2017
2.55
Added ingredients to my shopping list without reading too carefully. When I came to cook I found it's basically just a list of vegetables and a jar of curry paste. The quantity looked far too much so I just (!) used a head of broccoli, a cauliflower and a butternut squash. I still have enough left for 3 days' dinners. I also added two fresh chillies as I like a bit of heat. End result pretty tasty though.
shikiraclare's picture
shikiraclare
8th Jul, 2014
5.05
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
2nd Jan, 2013
3.05
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
14th May, 2012
5.05
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
blacksabbath
18th Mar, 2012
5.05
Used potatoes & dill/tarragon instead of turnips & coriander. Very nice. Tasty and nice consistency.
babybex
3rd Dec, 2010
3.05
i loved it but as a side dish, husband not a fan
lorryhawk
26th Oct, 2010
5.05
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
30th Apr, 2010
4.05
This is delicious - we have also tried it with other combinations of vegetables depending on what is in the cupboard.
dancingbunny
16th Apr, 2010
4.05
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
4th Oct, 2009
5.05
I did this with Bombay potatoes and it was delicious and easy

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