Vegetable balti

Vegetable balti

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(27 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
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  • 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.

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Comments, questions and tips

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20th Mar, 2018
Easy curry to make. I use any veg I have that needs using up, including sweet potatoes, parsnip, peppers, celery, leek. I also use half a can of reduced fat coconut milk and cut the stock down. Usually add a can of chick peas. Anything goes really but it's always delicious, especially if eaten the following day after the flavours have had chance to develop!
30th Oct, 2017
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
8th Jul, 2014
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.
2nd Jan, 2013
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.
14th May, 2012
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
18th Mar, 2012
Used potatoes & dill/tarragon instead of turnips & coriander. Very nice. Tasty and nice consistency.
3rd Dec, 2010
i loved it but as a side dish, husband not a fan
26th Oct, 2010
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!
30th Apr, 2010
This is delicious - we have also tried it with other combinations of vegetables depending on what is in the cupboard.
16th Apr, 2010
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.


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4th Jan, 2020
Too much liquid. Used 200ml stock and 200ml coconut milk and reduced nicely. I also added garam masala (tbsp) and chilli paste and was tasty. Really nice with lime pickle/mango chutney.
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