- 30ml vegetable oil
- 200g onion, diced
- 15g garlic puree
- 1 apple, peeled, cored and chopped
- 90g balti curry paste
- 500g butternut squash, peeled and diced
- 300g carrot, peeled and diced
- 400g turnip, peeled and diced
- 500g cauliflower cut into florets
- 800g tinned chopped tomatoes
- 1 litre water
- 16g Essential Cuisine Light Vegetable Stock Mix
- 30g coriander, chopped
- 300g natural yoghurt
'Essential' Veggie Balti
'Essential' Veggie Balti
PREP TIME: 30 mins
COOKING TIME: 30 mins
SERVES: 10
Ingredients
Method
1. Heat the oil in a large pan, then add the onion, garlic and apple. Cooking gently and stirring occasionally until softened. Then stir in the curry paste.
2. Add all of the vegetables, tinned tomatoes, water and Essential Cuisine Light Vegetable Stock Mix. Add half of the fresh coriander and bring to the boil, then turn it down and leave with the lid on to cook for 20 minutes.
3. Remove the lid and cook for a further 20 minutes or until all of the vegetables are soft and the sauce has thickened. Season appropriately.
4. Add the remaining coriander to the curry and the yoghurt.
5. Serve the curry into bowls topped with a dollop of yoghurt.
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