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Vegetable Balti

Preparation: 10 mins

Cooking: 45 mins

Serves 4, costs under £4.00


  • 3 Tablespoons Vegetable Oil (30g)
  • 2 Tablespoons Medium Curry Powder (18g)
  • 2 Tablespoons Ground Garam Masala (18g)
  • 2 Onions (300g)
  • 2 Garlic Cloves (6g)
  • 2 Carrots (280g)
  • 5 Potatoes (450g)
  • 1 Cauliflower (700g)
  • 5 Tomatoes (425g)
  • 2 Tablespoons Tomato Puree (30g)
  • 1 Reduced Salt Vegetable Stock Cube (7g)
  • Water (340ml) (boiling)
  • 3 Teaspoons Low Fat Spread (15g)
  • Frozen Spinach (175g)
  • 50 Whole Unsalted Cashew Nuts (50g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Set the oven to 180°C / 160°C fan oven / 350°F / gas mark 4.
  2. Spread out the cashew nuts in a single layer on a baking sheet and toast in the oven until golden for around 10-15 minutes.
  3. Meanwhile, peel and finely chop the onions and garlic. Wash and peel the carrots and potatoes. Slice the carrots and cut the potatoes into large cubes. Cut the cauliflower into florets and chop the tomatoes.
  4. Heat the oil in a large saucepan. Add the curry powder and garam masala and fry for around 5 minutes, stirring occasionally.
  5. Add the onions and garlic to the pan and fry for around 5 minutes until softened, stirring occasionally.
  6. Dissolve the stock cube in the boiling water and add to the pan with the carrots, potatoes, cauliflower, tomatoes, tomato puree and low fat spread. Bring to the boil, reduce the heat, cover and simmer for 20-25 minutes or until the vegetables are tender. Stir occasionally to stop the balti from sticking.
  7. Stir in the toasted cashew nuts and spinach and heat for 4-5 minutes.
  8. Serve hot.

Nutritional Information