Serves 4
Ingredients
3 large carrots, peeled
1 swede, peeled
1 onion, peeled and finely chopped
300g (10oz) green beans, trimmed and halved
1 red pepper, cored, deseeded and roughly chopped
300ml (½pt) vegetable stock
2 garlic cloves, peeled and grated
1 tsp finely grated fresh root ginger
1 tbsp. medium curry powder
400g (14oz) can chopped tomatoes
salt and freshly ground black pepper
4 tbsp. chopped coriander leaves
To serve
Coriander sprigs to garnish lemon or lime wedges
Preparation method
1. Cut the carrots and swede into bite-sized chunks and place in a large saucepan with the onion, green beans and red pepper. Add the stock, garlic, ginger and curry powder. Bring to the boil and cook over a medium heat for 8-10 minutes, stirring occasionally.
2. Stir in the chopped tomatoes and season, bringing back to the boil. Simmer, uncovered, for 5-6 minutes.
3. Let the balti stand for 5 minutes, then stir in the chopped coriander.
Serve with prawn curry and garnished with coriander sprigs, lemon or lime wedges.
Prawn Curry
Ingredients
2tbsp curry paste (sugar free)
1 onion, finely sliced
200g large raw prawns
400g can chopped tomatoes
1 garlic
large bunch coriander
Preparation method
1 Gently heat some oil into a wok or frying pan,then add the onion for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer.
2 Simmer prawns until they have changed colour and are cooked through. Season and then add the coriander just before serving with the vegetable balti.