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Vegetable balti

(66 ratings)
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Vegetable balti
Vegetable balti
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Whether you're a curry novice or more of an expert, you'll love this tasty vegetable curry. At only 131 calories per portion, it makes a great healthy alternative to takeaways

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, peeled and chopped
  • 3 tbsp balti curry paste
  • 2 parsnips, peeled and cubed
  • 500g (1lb) butternut squash, peeled and cubed
  • 400g can chopped tomatoes
  • 500ml (16fl oz) vegetable stock
  • 8 small cauliflower florets
  • 60g (2oz) French beans

Use sweet potato and carrots if you donít have squash and parsnips.

Method

  1. Heat the oil in a wok or balti pan, add the onion and cook for a few mins. Add the balti curry paste and cook for a min.
  2. Add the parsnip, squash, tomatoes and stock. Bring to the boil, then simmer for 10 mins.
  3. Add the cauliflower and cook for 5 mins, then add the French beans and cook for 5 more mins, until all the vegetables are tender. Serve with rice, if you like.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 131(kcal)
  • Fat 4.0g
  • Saturates 0.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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(66 ratings)

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