easiest way to make homemade Vegetable & lentil balti curry

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetable & lentil balti curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable & lentil balti curry is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetable & lentil balti curry is something that I’ve loved my entire life.

Table of Contents


  • 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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