Breadcrumbs | Tofu Curry | Sticky Jerk Tofu with Mango Slaw | Spicy Vegan Potato Curry | | Sheek Kebab | Pompey Bad Boy Chilli | Lemon Lassi | Vegetable Balti |
Vegetable Balti
This recipe is rich, intense, sexy and incredibly complex in flavour. It is absolutely delicious and a SpiceTheWorld favourite.
Serves 4-6 (Estimated) Rating 4/5
Prep Time 20 Minutes Cooking Time 60 Minutes
| Ingredients |
| 1 tbsp Vegetable Oil |
| 1 Onion, finely chopped |
| 1 Garlic Cloves, finely chopped |
| 1 Apple, finely chopped |
| 3 tbsp Balti Curry Paste |
| 1 Butternut Squash, cut into chunks |
| 2 Carrots, sliced |
| 200 g Turnip, cut into chunks |
| 1 Cauliflower, broken into florets |
| 400 g Chopped Tomatoes |
| 425 ml Vegetable Stock |
| 4 tbsp Coriander, chopped |
| 150 g Natural Yogurt |
| Method |
| 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. |
| Now add the fresh vegetables into the pan and add the tomatoes and stock. |
| Stir in 3 tablespoon 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 to taste. |
| Mix 1 tablespoon 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. |