Vegetable balti: Jamie Oliver’s veggie recipe is healthy and delicious

Get the family eating plenty of veg, keep the vegetarians happy, and get a spicy kick with this easy vegetable balti dish

Jamie Oliver's roasted root vegetable balti
(Image credit: Tesco)

Curry definitely required, but healthy family food also on your mind? This balti is a brilliant solution from our favourite chef. Jamie Oliver has used roasted root vegetables in his dish, which delivers plenty of flavour and texture without the need for meat. In other words, it’ll make your food budget go further and deliver the nutritious veggies everyone needs. 

Will the family feel cheated out of a takeaway? No way. This balti’s still feels indulgent. The added bonus is that because it avoids using too much oil and cream, it’s a choice that’s better for everyone.

Discover how to make this tasty curry, which serves six, below, and take a look at our food hub for loads more recipes and inspiration for every meal.

  • Special thanks to Tesco for sharing this recipe with us

Jamie Oliver’s roasted root vegetable balti

(Image credit: Tesco)

Going to cook up Jamie Oliver’s roasted root vegetable balti? You will need:

  • 3 carrots
  • 1 butternut squash
  • 1 cauliflower
  • 2 onions, peeled
  • 1 bunch of fresh coriander (30g)
  • 2tbsp balti curry paste
  • 2tbsp tomato purée
  • Olive oil
  • 300g brown basmati rice
  • 4 poppadoms
  • 1 lemon
  • 100g natural yoghurt, plus extra to serve
  • Salt and freshly ground black pepper

Method:

1. Preheat the oven to 200ºC/400ºF/GM6. Scrub the carrots. Scrub the butternut squash, and discard the seeds. Cut both vegetables into chunks of around 3cm.

2. Discard the outer leaves of the cauliflower. Break it into florets. Chop the stem.

3. Cut the onions into wedges. Chop the coriander leaves roughly, and the stalks finely.

4. Divide the vegetables, plus the coriander stalks, curry paste and tomato purée between two large shallow flameproof roasting trays. Drizzle each with half a tablespoon of oil, and toss the vegetables so they’re coated. Season with a pinch of salt and black pepper. Roast both tins of veggies for an hour, or until golden, tossing halfway through.

5. When the vegetables have been in the oven for 30 minutes, cook the rice according to packet instructions. Drain, and keep warm.

6. Take one of the trays of vegetables from the oven and put it on the hob on a medium heat. Add 250ml of boiling water, mash roughly, and simmer for a few minutes until the mixture is thickened. Take the pan off the heat.

7. Cook the poppadoms in the microwave according to packet instructions. 

8. Take the second tray of vegetables from the oven, and add to the mashed veggies. Put the empty pan on the hob and deglaze with 200ml of water. Make sure you scrape all the bits from the bottom. Add the liquid to the curry, and toss to combine.

9. Finely grate the zest from the lemon. Set aside. Squeeze the lemon juice into the curry.

10. Stir half the yoghurt into the curry. Season to taste. Serve with the rice, adding a spoonful of yoghurt, a sprinkling of the lemon zest, and the coriander leaves. Serve with the poppadoms.

Tip: Try breaking a poppadom into pieces and sprinkling them over the curry to give it crunch.

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