Tag Archives: vegetable

Vegetable Balti

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While cooking my Chicken Korma recipe, I thought I would make my life a little more fun (or should that be difficult) by making a second curry dish for the first time too, on our curry night. This is one of my girlfriends’ favourite currys, so had a search online and came across this Vegetable Balti Curry recipe on the BBC Good Food site. I knew she would be happy when telling her it would be high in fibre and vitamins, while low in fat and hopefully very tasty!

This recipe sounded perfect, though I wish I could have made the paste for this as well as the Korma! Instead, I had to get a jar of Patak’s Balti curry paste which I had never used before, but fingers crossed was hoping would do the job ok.

After getting all the ingredients for the Korma ready and having made the Korma paste, I set about peeling, chopping and cutting all the veg needed for this dish. I didn’t use all the same veg as mentioned on the Good Food site but used what I had in my vegetable racks, which was close enough! My only major change was using parsnips instead of turnips and only using half the amount of butternut squash and making up the rest, using some sweet potatoes that needed to be used up.

I found this such a simple recipe to make and was really glad I could leave this to cook and simmer while working on the more complex Korma at the same time.

The best part about this curry, was the fact my girlfriend and I both thought it tasted as good as the Vegetable Balti from our local restaurant. We ate half of it on our curry night and froze the rest in the hope of having it again one night soon! This I think, will become a regular home favourite with us.

Serves 4

1 tbsp vegetable oil
1 large onion , thickly sliced
1 large garlic clove , crushed
1 eating apple , peeled, cored and chopped into chunks
3 tbsp balti curry paste (we used Patak's)
1 medium butternut squash , peeled and cut into chunks
2 large carrots , thickly sliced
200g turnips , cut into chunks
1 medium cauliflower , weighing about 500g/1lb 2oz, broken into florets
400g can chopped tomatoes
425ml hot vegetable stock
4 tbsp chopped coriander , plus extra to serve
150g pot low-fat natural yogurt

1 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.

2 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.

3 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.

4 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.

Try different vegetables – shallots, broccoli, swede, sweet potatoes, peppers and mushrooms would go well together.

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Simple Sweet Potato and Other Veg Soup (Gluten Free)‏

Having got in touch with my family for further inspiration for the blog, my sister emailed me this recipe that sounded perfect to share with everyone…

I first fell in love with sweet potatoes while living in Sydney – where you can’t move for colourful delis jam-packed with antipasti and homemade soups, such as beetroot, pumpkin and of course my favourite… sweet potato. Perfect to pop in and buy for dinner after a long day at work. This recipe was inspired by Sydney and the process is loosely based on Delia Smith’s soup making. Good and old-fashioned, but very hearty and cosy food (they have winters in Sydney too!).

Serves: 6

3 sweet potatoes
1 leek
1 white onion
4 carrots
1 large potato
50g (1.8 oz) butter
425ml (approx 3/4 pint) of chicken or vegetable stock (gluten free)
140ml (approx 1/4 pint) semi-skimmed milk
Salt and freshly ground black pepper to season

1 Peel and roughly dice all the vegetables into approximately 1cm (0.39-inch) thick cubes. Add them all to a large, thick-bottomed pan and add the butter, stirring the vegetables until they are all coated. Leave on a very low heat with a lid on the pan for 15 minutes to allow the vegetables to gently sweat. Stir occasionally.

2 Then, add the stock and the milk and stir. Leave to simmer with the lid on the pan for another 20 minutes, Do not let the soup reach boiling point or the milk might burn. Stir occasionally.

3 After the 20 minutes, the vegetables should be lovely and soft.

4 Then the fun bit – either pop into a liquidiser or use a hand-held device like me, straight in the pan – and liquidise away. You need to make sure all the lumps are gone.

5 If you used a big liquidiser, return the soup back to the pan when you’ve finished blending.

6 Gently heat the soup through in the pan and season with salt and pepper to taste.

The soup will be thick – just how I like it, but it can be thinned out with a cup or two of water if you find it too much.

Serve with chunky bread or the next best gluten-free variety.

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