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Spiced vegetable balti with garlic naan recipe

30 ratings

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

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1940kj
460kcal 23%
Fat
13g 18%
Saturates
2g 10%
Sugars
20g 22%
Salt
2.8g 47%

of the reference intake
Carbohydrate 76.7g Protein 13.9g Fibre 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.

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.

See more Indian receipes