Vegetable Balti Recipes

VEGETABLE BALTI

Vegetable balti image

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

Provided by Good Food team

Time 1h40m

Number Of Ingredients 13

Ingredients

1 tbsp vegetable oil
1large onion , thickly sliced
1large garlic clove , crushed
1 eating apple , peeled, cored and chopped into chunks
3 tbsp balti curry paste (we used Patak's)
1medium butternut squash , peeled and cut into chunks
2large carrots , thickly sliced
200g turnip , cut 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 serve
150g pot low-fat natural 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 201 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1.13 milligram of sodium

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

Ingredients

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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