Best 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

VEGETABLE BALTI RECIPE

Vegetable balti recipe image

Turn a few vegetables into this vegetable balti for a knockout mid-week meal. Eat Well for Less shows you how to make an easy curry paste, and it's vegan.

Provided by @MakeItYours

Number Of Ingredients 21

Ingredients

12 garlic cloves, lightly crushed
3 x 5cm/2in pieces fresh root ginger, peeled and roughly chopped
8 red chillies, roughly chopped (use less if you don't like it too spicy)
3 tbsp ground cumin
3 tbsp ground coriander
1 tbsp ground cinnamon
3 tbsp garam masala
3 tbsp tomato purée
1 tsp vegetable oil
1 onion, thinly sliced
300g/10½oz long-grain rice, such as basmati, rinsed, to serve
½ small cauliflower head, cut into medium florets, root thickly sliced
½ small butternut squash, peeled and cut into 2cm/1in chunks
1 courgette, cut into 2cm/1in-thick slices
2 peppers, seeds removed, cut into large chunks
400g tin chopped tomatoes
1 reduced salt vegetable stock cube, crumbled
160g/5½oz frozen peas
1 lime, finely grated zest and juice
salt and freshly ground black pepper
2 tbsp roughly chopped fresh coriander, to garnish

Steps:

To make the paste, blend the ingredients together in a food processor with 125ml/4fl oz water. Use one quarter in this recipe and decant the rest into ice-cube trays or small sealable containers to freeze.
To make the balti, heat the oil in a wok, saucepan or karahi pan over a medium heat. Add the onion and fry for 3 -4 minutes, or until just softening.
Meanwhile, place the rice in a lidded saucepan with 600ml/21fl oz water, stir well, then bring to the boil. Turn the heat down as low as it will go, cover with a lid and cook for 15 minutes, then remove from the heat and leave to stand with the lid on until the balti is ready.
Add a quarter of the balti paste to the onions and cook for 2-3 minutes. Add the cauliflower, squash, courgettes and peppers and stir well. Add the tomatoes, then refill the tin with cold water and add that to the pan with the crumbled stock cube. Simmer over a medium heat for 15-20 minutes, or until the vegetables are tender.
Stir in the peas and cook for 2 minutes. Season with the lime zest and juice, salt and black pepper.
Divide the rice between serving plates and spoon the balti alongside. Scatter with coriander and serve.