Vegetable Balti

Name: Vegetable Balti
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

14 ingredients

4 steps

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

Directions

1

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.
2

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.
3

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.
4

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.