Butternut Squash and Vegetable Balti

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This recipe from Meena Pathak’s book Flavours of India shows yet again how well Indian food serves vegetarian cooking. It would make an excellent vegetarian option for Christmas dinner.


225g potatoes, peeled and diced
450g butternut squash, deseeded, peeled and cut into chunks
225g courgettes, cut into large chunky slices
225g cauliflower, cut into small florets
100g French beans, trimmed and halved
4 tbsp Balti curry paste
225g passata (sieved tomatoes)
300ml hot vegetable stock


1. Boil the potatoes in lightly salted water for 10 minutes. Drain.

2. Steam the squash, courgettes, cauliflower florets and French beans for 10 minutes.

3. Heat a large wok and add the Balti curry paste, allow it to sizzle for one minute.

4. Add the passata and vegetable stock. Simmer for 5 minutes.

5. Fold in all the prepared vegetables and season to taste.

6. Simmer for 10 minutes, or until the potato is cooked through. Spoon into a dish and serve garnished with mint.

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