Beef and Vegetable Balti Beef and Vegetable Balti

Beef and Vegetable Balti

A curry in under 30 minutes made from beef mince, Balti curry paste and vegetables.

prep time
15 mins

cook time
30 minutes

4 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 375g lean beef mince
  • 2 large red onions, peeled and finely sliced
  • 4 garlic cloves, peeled and finely chopped or crushed
  • 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
  • 1 small red chilli, deseeded and finely chopped, optional
  • 2 tablespoons Balti curry paste, or similar
  • 200g butternut squash, peeled, deseeded and diced
  • 1 small cauliflower, cut into small florets (about 300g/10½oz)
  • 1 x 400g can cherry or chopped tomatoes
  • 300ml good, hot vegetable stock
  • 200g green beans, topped and tailed
  • 2 tablespoons fat free Greek yogurt
  • Small bunch freshly chopped coriander, to garnish


  1. Heat a large non-stick frying pan and dry fry the beef, onions and garlic for 4-5 minutes or until brown breaking up any lumps with the back of a wooden spoon.
  2. Add the ginger, chilli and curry paste. Cook for 2-3 minutes.
  3. Add the squash, cauliflower, chopped tomatoes and stock. Bring to the boil, reduce the heat, cover and simmer for a further 15 minutes. Add the beans and cook for a further 5 minutes.
  4. Remove the pan from the heat, cool a little and spoon over a little Greek yogurt.
  5. Garnish with the coriander and serve with naan bread.


If preferred substitute the butternut squash for potatoes.