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Spiced vegetable balti with garlic naan recipe

Spiced vegetable balti with garlic naan recipe

29 ratings

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  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 460 calories / serving
  • Freezable
  • Vegetarian


  • 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

  • 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


  1. 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.
  2. 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.

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