Vegetable Apple 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

VEGETABLE & APPLE BALTI

Vegetable & Apple Balti image

A simple vegetarian Balti with a dash of apple I made up in the supermarket. Very tasty and moderately spicy. Made using 'Pataks Balti curry paste - tomato & coriander' which is made in the UK. It tastes so good I have to share it (first recipe on here). So many times things like this don't work for me - this time it did. (there is another vegetable Balti on here which looks good too)

Provided by wfdtamar

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 -2 tablespoon olive oil (might work better with vegetable oil?)
1 onion
1 stick celery
1 carrot
100 g balti curry paste, Pataks tomato & coriander
100 g green beans
1 medium potato (I used a Bintje, a firm one that doesn't disintegrate when cooked)
1 medium swede
1 red capsicum
1 (400 g) can diced tomatoes
1 (400 g) can chickpeas
1 fuji apple
1 head broccoli
1 cup water
1 bunch fresh coriander (for garnish)

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.

Nutrition Facts : Calories 462.4, Fat 11.5, SaturatedFat 1.6, Cholesterol 0.2, Sodium 1631.9, Carbohydrate 81.9, Fiber 16.7, Sugar 19.4, Protein 15.9

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