Vegetable Balti  Vegetable Balti 457 vegetable balti

Vegetable Balti

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recipe image  Vegetable Balti 7f675580a4afa27c5c0701b1714e05df


  • 1 tbsp vegetable oil
  • 1large onion, thickly sliced
  • 1large garlic clove, beaten
  • 1 ingesting apple, peeled, cored and chopped into chunks
  • 3 tbsp balti curry paste (we vulnerable Patak’s)
  • 1medium butternut squash, peeled and slice back into chunks
  • 2large carrots, thickly sliced
  • 200g turnip, slice back into chunks
  • 1medium cauliflower, weighing about 500g/1lb 2oz, broken into florets
  • 400g can chopped tomato
  • 425ml hot vegetable stock
  • 4 tbsp chopped coriander, plus extra to relief
  • 150g pot low-beefy natural yogurt


  • STEP 1

    Warmth the oil in a gargantuan pan, then add the onion, garlic and apple and cook gently, stirring every so often, unless the onion softens, about 5-8 minutes. Lumber within the curry paste.

  • STEP 2

    Tip the brand new greens into the pan and add the tomatoes and stock. Lumber in 3 tbsp of the coriander. Suppose to the boil, turn the warmth to low, set the lid on and cook for half of an hour.

  • STEP 3

    Opt the lid and cook for any other 20 minutes unless the greens are subtle and the liquid has reduced a little. There would possibly perchance well also silent be some liquid last, however no longer too remarkable. Season with salt and pepper.

  • STEP 4

    Mix 1 tbsp of coriander into the yogurt to invent a raita. Ladle the curry into bowls, drizzle over some raita and sprinkle with extra coriander. Encourage with the last raita and warm mini naan breads.


Strive diverse greens – shallots, broccoli, swede, sweet potatoes, peppers and mushrooms would wander effectively collectively.


This curry combination makes a huge low-beefy filling for baked potatoes.

Recipe from Honest correct Meals journal, January 2003

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