Spiced Vegetable Balti With Garlic Naan Recipes

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VEGETABLE BALTI



Vegetable Balti image

Try different vegetables - shallots, broccoli, swede, sweet potatoes, peppers and mushrooms would go well together. This is also a great filling for jacket spuds

Provided by PinkCherryBlossom

Categories     Curries

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
1 large onion, thickly sliced
1 large garlic clove, crushed
1 eating apple, peeled, cored and chopped into chunks
3 tablespoons balti curry paste
1 medium butternut squash, peeled and cut into chunks
2 large carrots, thickly sliced
200 g turnips, cut into chunks
1 medium cauliflower, broken into florets
400 g chopped tomatoes
425 ml hot vegetable stock
4 tablespoons chopped fresh coriander, plus extra
fresh coriander, to serve
150 g low-fat plain yogurt

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 319.3, Fat 5, SaturatedFat 0.9, Cholesterol 1.5, Sodium 193.1, Carbohydrate 68, Fiber 13.8, Sugar 28.2, Protein 9.6

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