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Vegetable Balti

Method

  • Heat the oil in a wok (or large non-stick pan) and gently saute the onions, garlic and apples until softish. Add the curry paste and stir to release aromas, before adding the tomatoes with the stock, cauliflower, pumpkin and carrots. Mix well, season, cover and bring to the boil. Then turn the heat down and simmer for about 45 mins until the vegies are very tender, keeping an eye on it and adding more stock if drying out.
  • When ready, add the peas and coriander. Gently mix and cook for another 5 mins. Taste for seasoning.
  • To serve, spoon the vegies in individual flat soup bowls and top with a dollop of yoghurt.

Ingredients

  • 1-2 tbsp vegetable oil
  • 2 red onions, cut into wedges
  • 1-2 garlic cloves, crushed
  • 2 cooking apples, cored, peeled & cut into wedges
  • 2 heaped tbsp mild curry paste
  • 1 can chopped tomatoes
  • 1-2 cups vegetable stock
  • ½ small cauliflower, cut into florets
  • ½ butternut pumpkin, cut into chunks
  • 2 medium carrots, thickly sliced
  • sea salt & freshly ground pepper
  • ½ cup frozen peas
  • 3 tbsp chopped fresh coriander
  • low fat plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm