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Vegetable balti

Vegetable balti

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Rating: 5 out of 5.29 ratings
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  • Preparation and cooking time
    • Total time
    • 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

  • Healthy
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal201
fat7g
saturates1g
carbs25g
sugars0g
fibre7g
protein11g
low insalt1.13g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
WITH DIFFERENT VEG

Try different vegetables – shallots, broccoli, swede, sweet potatoes, peppers and mushrooms would go well together.

WITH A BAKED SPUD

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

Goes well with

Recipe from Good Food magazine, January 2003

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Rating: 5 out of 5.29 ratings
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