AFFILIATE_ID -1 DIRECTIONS 1 Heat the oil in the pan, add the onion and fry for 5 minutes, stirring, until softened. Add the garlic, ginger, chillies and spices and cook for 1 minute. Stir in the lemon rind, stock, tomatoes and seasoning and bring to the boil. Cover and simmer for 20 minutes, stirring occasionally, until thickened. 2 Stir in the broccoli, cover and cook for 5 minutes. Add the sugar snap peas and cook for 2 minutes, then add the okra and cook for a further 2 minutes. Garnish with coriander and serve with Pilau Rice and warmed naan bread. INGREDIENTS DESCRIPTION sunflower oil DIRECTION MEASUREMENT tablespoon QUANTITY 2 DESCRIPTION onion DIRECTION chopped MEASUREMENT large QUANTITY 1 DESCRIPTION garlic clove DIRECTION chopped MEASUREMENT QUANTITY 3 DESCRIPTION root ginger DIRECTION finely chopped MEASUREMENT cm QUANTITY 4 DESCRIPTION mild green chillies DIRECTION deseeded and chopped MEASUREMENT QUANTITY 2 DESCRIPTION cloves DIRECTION MEASUREMENT QUANTITY 6 DESCRIPTION cardamom pods DIRECTION roughly crushed MEASUREMENT QUANTITY 6 DESCRIPTION coriander seeds DIRECTION roughly crushed MEASUREMENT teaspoon QUANTITY 1 DESCRIPTION cumin seeds DIRECTION roughly crushed MEASUREMENT teaspoon QUANTITY 1 DESCRIPTION turmeric DIRECTION MEASUREMENT teaspoon QUANTITY 1 DESCRIPTION paprika DIRECTION MEASUREMENT teaspoon QUANTITY 1 DESCRIPTION lemon DIRECTION peeled rind MEASUREMENT QUANTITY 1 DESCRIPTION vegetable stock DIRECTION MEASUREMENT ml. QUANTITY 600 DESCRIPTION can chopped tomatoes DIRECTION MEASUREMENT gram QUANTITY 400 DESCRIPTION broccoli DIRECTION cut in florets, stalks sliced MEASUREMENT gram QUANTITY 250 DESCRIPTION sugar snap peas DIRECTION MEASUREMENT gram QUANTITY 75 DESCRIPTION okra DIRECTION halved lengthways MEASUREMENT gram QUANTITY 75 KEYWORDS lang:en main course NAME Mixed Vegetable Balti NOTE NUTRITION Per serving: 156 calories, fibre 4g, carbohydrate 11g, fat 10g, sat. fat 1g, protein 7g, add. sugar none, salt 0,66g PREP_TIMES AMOUNT 15 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 35 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 4 SOURCE BBC Vegetarian Good Food 1998 (apr) p29 TYPE 102