Healthy autumn recipe for 4 people, takes only 20 mins; recipe has vegetable oil, onion, garlic clove, apple, curry paste, butternut squash, carrot, turnip, cauliflower, chopped tomato, vegetable stock, coriander and natural yogurt.
Vegetable balti
Course: Healthy autumn
Servings
4
servings
Prep time
20 mins
Ingredients
- Coriander: 4 tbsp chopped coriander, plus extra to serve
- Vegetable Oil: 1 tbsp vegetable oil
- Garlic Clove: 1 large garlic clove, crushed
- Onion: 1 large onion, thickly sliced
- Chopped Tomato: 400g can chopped tomato
- Vegetable Stock: 425ml hot vegetable stock
- Carrot: 2 large carrots, thickly sliced
- Natural Yogurt: 150g pot low-fat natural yogurt
- Butternut Squash: 1 medium butternut squash, peeled and cut into chunks
- Apple: 1 eating apple, peeled, cored and chopped into chunks
- Cauliflower: 1 medium cauliflower, weighing about 500g/1lb 2oz, broken into florets
- Curry Paste: 3 tbsp balti curry paste (we used Patak's)
- Turnip: 200g turnip, cut into chunks
Directions
- 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.
