Honeyed almond figs
Simple, yet effective, and ready in only 3 minutes
Vegetable balti
- Preparation and cooking time
- Total time
- Ready in about 1½ hours
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 1large onionthickly sliced
- 1large garlic clovecrushed
- 1 eating applepeeled, cored and chopped into chunks
- 3 tbsp balti curry paste(we used Patak’s)
- 1medium butternut squashpeeled and cut into chunks
- 2large carrotsthickly sliced
- 200g turnipcut into chunks
- 1medium cauliflowerweighing about 500g/1lb 2oz, broken into florets
- 400g can chopped tomato
- 425ml hot vegetable stock
- 4 tbsp chopped corianderplus extra to serve
- 150g pot low-fat natural yogurt
Nutrition: per serving
- kcal201
- fat7g
- saturates1g
- carbs25g
- sugars0g
- fibre7g
- protein11g
- salt1.13glow
Method
step 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.
step 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.
step 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.
step 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.
