This rich and well-flavoured root vegetable balti is packed with goodness and has bags of flavour - making it a fabulous option for slimmers. The apple adds a hint of sweetness, whilst the squash, carrots and turnips lend a real depth of flavour. Serve with rice or a little bit of raita.
- 1 medium butternut squash
- 1 large onion
- 1 medium eating apple
- 1 garlic clove
- 2 large carrots
- 1 medium turnip
- 1 cauliflower
- 1 x 400g tin tomatoes
- 400ml veg stock
- 3 tbsp. balti curry paste
- Small handful freshly chopped coriander
- Oil to fry
Peel the squash, remove the seeds and chop into chunks. Thinly slice the onion into half moons. Peel and core the apple and dice. Peel and dice the turnip. Slice the carrots and chop the cauliflower into florets. Mince the garlic clove.
Heat oil in a large frying pan. Add the onion, garlic and apple and fry until the onion starts to turn golden and sweet. Add the curry paste and fry until fragrant.
Add the rest of the veg and stir to coat in the spices. Fry for a few minutes. Add the tomatoes, stock and some salt to taste and bring to the boil. Reduce to the lowest heat and simmer for half an hour, covered, then for a further half an hour uncovered or until the vegetables are tender, stirring often.
To serve, stir in the coriander.