Vegetable Balti
Eating apple, butternut squash and carrots come together in this British curry-house dish, fragrant with clove and simmered on the stove. It's finished with coriander.
1 hr 20 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 60 min · 80 min total
- medium
- 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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
