Vegetable Apple Balti Recipes

VEGETABLE BALTI

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.

VEGETABLE & APPLE BALTI

Steps:

• Needs quiet a big saucepan with a heavy base.
• All fresh ingredients are chopped.
• Saute the onion in olive oil, add celery & carrot.
• Saute for a few minutes then add Balti paste and heat for a minute or two.
• Stir in the beans, potato, swede, capsicum, tomatoes, chick peas & apple. Add the water as you go to prevent sticking.
• Finally lay the broccoli on top (or add it later) and cover.
• Cook over a low heat for 30-40 minutes stirring just enough to prevent sticking on the bottom.
• Serve with Basmati rice and garnish generously with coriander.

SPICED VEGETABLE BALTI WITH GARLIC NAAN

Steps:

• Heat the oil in a large pan and cook the onion for 5 minutes. Add the garlic, sweet potato and balti paste and continue cooking over a medium heat for 10 minutes.
• Add the cauliflower, tomatoes and stock and mix well. Cover and simmer for 20 minutes. Add the carrots and beans for the last 5 minutes.
• Meanwhile, heat the oven to gas 4, 180C, fan 160°C Bake the naan bread for 6 minutes then cut into strips. Stir the coriander through the balti and serve with the naan bread strips and a spoonful of yoghurt, if you like.

VEGETABLE BALTI

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.