Spiced vegetable balti with garlic naan recipe
Arm yourself with some vegetables and a balti curry paste and this rich and spicy meal will be ready for the family in just 40 minutes. Sweet potato, green beans, cauliflower and carrots make this Indian dish as colourful as it is satisfying. Serve with naan bread and fresh coriander.
See method- Serves 4
- 5 mins to prepare and 40 mins to cook
- 460 calories / serving
- Freezable
- Vegetarian
Ingredients
- 1 tbsp olive oil
- 1 red onion, sliced
- 2 garlic cloves, crushed
- 400g (13oz) sweet potato, cut into chunks
- 3tbsp balti paste
- 400g (13oz) cauliflower, cut into florets
- 400g chopped tomatoes
- 400ml (13fl oz) hot vegetable stock
- 2 Redmere Farms carrots, sliced into ribbons
- 150g green beans
- 2 garlic & coriander naan breads
- 2tbsp coriander, chopped
- low-fat natural yogurt, to serve
Each serving contains
- Energy
- 1940kJ 460.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 2.8g
- Sugars
- 20g
of the Reference intake
Carbohydrate 76.7gProtein 13.9gFibre 12.8g
Method
- Heat the oil in a large pan and cook the onion for 5 minutes. Add the garlic, sweet potato and balti paste and continue cooking over a medium heat for 10 minutes. Add the cauliflower, tomatoes and stock and mix well. Cover and simmer for 20 minutes.
- Add the carrots and beans for the last 5 minutes. Meanwhile, heat the oven to Gas Mark 4, 180°C, fan 160°C. Bake the naan bread for 6 minutes then cut into strips. Stir the coriander through the balti and serve with the naan bread strips and a spoonful of yogurt, if you like.
- See more Indian receipes
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
