Vegetable Balti Recipes

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Needs quiet a big saucepan with a heavy base.
• All fresh ingredients are chopped.
• Saute the onion in olive oil, add celery & carrot.
• Saute for a few minutes then add Balti paste and heat for a minute or two.
• Stir in the beans, potato, swede, capsicum, tomatoes, chick peas & apple. Add the water as you go to prevent sticking.
• Finally lay the broccoli on top (or add it later) and cover.
• Cook over a low heat for 30-40 minutes stirring just enough to prevent sticking on the bottom.
• Serve with Basmati rice and garnish generously with coriander.