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Golden Zucchini, Etc. Balti















Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium


1 each yellow summer squash
1 each onions
1 each sweet yellow bell peppers
or orange pepper
2 small tomatoes
red or yellow
1 clove garlic
¼ teaspoon turmeric
¼ teaspoon hot chili peppers
dried, chopped
1 small cayenne pepper
1 cup balti sauce
½ cup white wine
or, 1/2 c vegetable stock
1 x vegetable oil
for frying


Scrub all vegetables and dry.

Heat oil in karahi.

Sauté onions until transparent: add turmeric, garlic and chopped dried chilies, and sauté for another minute (be careful not to let the garlic scorch), then remove onions and garlic and set aside.

Reheat oil slightly.

Slice half the zucchini/courgette into rounds: chop the rest into "matchsticks".

Slice and roughly chop the tomatoes: seed and chop the peppers and chili.

Quickly stirfry all these vegetables for about two minutes or until partially cooked: add the onions and garlic again, then the balti sauce.

Cook for about 5 to 10 more minutes until you like the consistency.

If you like, add white wine or vegetable stock and cook a little longer until sauce reduces thick again.

Serve in karahi with naan bread, or (if you're feeling pedestrian) on a plate, with rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 326% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 2g
Vitamin A 9% Vitamin C 156%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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