Abbie’s veggie patch is proving to be a huge success. She loves going out and fetching strawberries which, of course, she is allowed to eat straightaway as they’re ‘from my garden, Mummy!’ She was a little too enthusiastic on Saturday morning and decided to pull up 3 of her ‘Enormous Turnips’ – so we needed to do something with them! This recipe came to mind as we all love it (we put yoghurt into Abbie’s to cool it slightly) and it is something I know that Jon can make while I write a few more reports! It is also really low fat and super healthy, great after my virtuous week – 2 Body Pump classes and my first attempt at Zumba!
The best ever Veggie Balti – adapted from an old Good Food recipe from about 10 years ago!
1 tblsp veg oil
1 large onion, sliced,
1 clove garlic, crushed
1 apple, peeled, cored and cut into chunks
3 tblsp Patak’s balti paste
1 med butternut squash (or the top half of a large one) – peeled and cut into chunks
2 large carrots, sliced
200g/8oz turnips, cut into chunks
1 med cauliflower, broken into florets
400g can chopped tomatoes
425ml/3/4pt hot vegetable stock
Chopped corriander for sprinkling!
Natural yoghurt/mango chutney/lime pickle for dolloping!
- Heat oil in a large, lidded pan – add onion, garlic and apple and cook gently until soft
- Stir in curry paste
- Tip in fresh veggies, add tomatoes, stock and handful of corriander – stir to combine
- Bring to boil, cover, then simmer for half and hour
- Remove lid and cook for 20mins until liquid has reduced – season to taste
- Ladle curry into bowls, top with yoghurt and an extra sprinkling of corriander
- We normally serve ours with warm naans, mango chutney, lime pickle and a cold beer (on offer at Sainsbury’s!)
The finished curry
Curry, naan and Namibia's finest beer - doesn't it just scream Saturday night in!
kidandkitchen 