Vegetable Balti with rice and garlic naan

Prep: 5 mins
Cook: 40 mins
Vegetable Balti with rice and garlic naan
A spiced Balti dish made for the vegetarian diet in mind. This ultimate Indian dish is a show stopper and offers loads of lovely leftovers.
 

1 tbsp vegetable oil

1 red onion, sliced

2 garlic cloves, crushed

1 small sweet potato, peeled then cut into chunks

1 ½ tbsp Balti paste

200g cauliflower cut into florets

200g chopped tomatoes

200g chickpeas, drained

200ml hot vegetable stock

1 carrot, peeled and sliced

75g green beans

1 garlic naan

1 coriander naan

2 tbsp coriander, chopped

Low-fat natural yoghurt, to serve

Basmati rice, to serve

Heat the vegetable oil in a large pan and cook the onion for 5 minutes.

Add the garlic, sweet potato and Balti paste and continue cooking over a medium heat for 10 minutes.

Add the cauliflower, tomatoes, chickpeas and stock and mix well.

Cover and simmer for 20 minutes.

Add the carrots and beans in the last 5 minutes.

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a baking tray with greaseproof paper.

Bake the naan for 5 minutes.  

Stir the coriander through the Balti and serve with the naan bread, yoghurt and basmati rice if you like.

Serves
2

Preparation Time
5 minutes

Cooking Time
40 minutes

Main ingredients
Dairy, Beans, Vegetables, Rice, Oil, Spice, Stock/Broth

Recipe Type
Dinner, Entertaining, Vegetarian

Cuisine
Indian

Special Info
Vegetarian

Level of Difficulty
Easy

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