Vegetable balti recipe

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Soft, oozy butternut squash, pretty cauliflower florets and the snap of bright green French beans - this balti is a vegetarian delight.

Vegetable balti recipe
  • Low-fat
  • Vegan
  • Vegetarian
  • healthy
Serves4
SkillEasy
Preparation Time10 mins
Cooking Time25 mins
Total Time35 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories131 Kcal7%
Fat4 g6%
Saturated Fat0.5 g3%

Soft, tender butternut squash, pretty cauliflower florets and the snap of bright green French beans - this balti is a vegetarian delight.

This vegetable balti is one of our favourite homemade curries. It's so easy to make. Baltis are cooked quickly, over a high heat, in a similar way to a stir-fry. That means this dish only takes 25 minutes to cook once you have chopped the vegetables. It's the perfect way to cook vegetables because they keep their texture and flavour. The variety of fresh ingredients also makes it so healthy, as well as tasting great - it's low carb and low fat. In fact, it's only 131 calories per serving.

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

WEIGHT CONVERTER

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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 another minute.
  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.

Top tip for making vegetable balti

Make sure you use a balti curry paste (the dense, flavourful base ingredient) not a balti curry sauce (which contains a lot more liquid and has a diluted flavour). The paste is a mix of fragrant herbs and spices ground a crushed down into a paste, which forms the base of a curry sauce.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies