Vegetable & lentil balti curry

Tasty Vegetable & lentil balti curry Recipe

Launch into the weekend with this delicious colourful curry topped with natural yoghurt. With just a little kick of heat, this tangy curry is a family-friendly meal.
Vegetable & lentil balti curry
Prep Time : 0:20 | Cook Time : 0:20 | Total Time : 0:40 | Serving : 4 person.


  • 1 tablespoon rice bran oil

  • 1 brown onion, finely chopped

  • 60g (1/4 cup) balti curry paste

  • 1 garlic clove, crushed

  • 800g Kent pumpkin, peeled, cut into 3cm pieces

  • 500ml (2 cups) Massel vegetable liquid stock

  • 60g (1/4 cup) dried red split lentils

  • 2 Lebanese eggplants, thinly sliced

  • 2 zucchini, halved lengthways, thinly sliced

  • 100g green round beans, halved

  • 2 tablespoons Tamar Valley Greek Style Yoghurt

  • Tamar Valley Greek Style Yoghurt, to serve

  • Naan bread, to serve


  • Step 1

    Heat oil in a saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until golden.

  • Step 2

    Add curry paste and garlic. Cook, stirring, for 1 minute or until aromatic. Add pumpkin, stock and lentils. Bring to boil. Reduce heat to medium-low. Cover. Cook, stirring often, for 10 minutes. Add eggplant, zucchini and beans. Cover. Cook for a further 5 minutes or until lentils are tender. Stir in the yoghurt.

  • Step 3

    Divide the curry among serving bowls. Top with yoghurt and serve with naan bread.

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