Vegetable balti
Vegetable balti
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
- Ready in about 1½ hours
- Serves 4
- Easy
Ingredients
- 1 tbsp vegetable oil
- 1 large onion, thickly sliced
- 1 large garlic clove, crushed
- 1 eating apple, peeled, cored and chopped into chunks
- 3 tbsp balti curry paste (we used Patak’s)
- 1 medium butternut squash, peeled and cut into chunks
- 2 large carrots, thickly sliced
- 200g turnips, cut into chunks
- 1 medium cauliflower, weighing about 500g/1lb 2oz, broken into florets
- 400g can chopped tomatoes
- 425ml hot vegetable stock
- 4 tbsp chopped coriander, plus extra to serve
- 150g pot low-fat natural yogurt
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.
Method
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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.
-
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.
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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.
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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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