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Vegan Indian Balti Curry Recipe

by AI Chef
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Balti Curry is a culinary gem in the heart of Indian cuisine. Named after the steel or iron pot in which it’s traditionally cooked, this flavorful dish originated from the Northern parts of India.

Vegan Indian Balti Curry captures the essence of the traditional Balti Curry but with a delightful twist. It uses a vibrant selection of vegetables and a unique blend of spices, making it not only a satisfying dish for vegans but also a great way for anyone to indulge in the rich flavors of Indian cuisine.

Vegan Indian Balti Curry

It’s the diverse range of spices, including garam masala, turmeric, and cumin, that lends Balti Curry its signature taste. This Vegan Indian Balti Curry recipe is a testament to the fact that plant-based meals can be just as delicious and diverse in flavors as their meat counterparts.

Vegan Indian Balti Curry recipe

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 300 calories 9g fat

Ingredients

Curry Base:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of fresh ginger, grated

Vegetables:

  • 2 large carrots, chopped
  • 1 bell pepper, chopped
  • 1 cup of cauliflower florets
  • 1 can of chickpeas, drained and rinsed
  • 1 can of diced tomatoes

Spices:

  • 2 tablespoons Balti curry paste (store-bought or homemade)
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • Salt to taste

For Serving:

  • Fresh coriander leaves
  • Vegan naan or rice

Instructions

  1. Start by heating the olive oil in a large pan. Add the onion and cook until it becomes translucent.
  2. Add the garlic and ginger to the pan, stirring for a couple of minutes until fragrant.
  3. Add the Balti curry paste, turmeric, cumin, and garam masala to the pan. Stir well to ensure the onions are well coated in the spices.
  4. Add the carrots, bell pepper, and cauliflower to the pan. Cook for 10 minutes, until the vegetables are starting to soften.
  5. Add the chickpeas and diced tomatoes, including the juice from the can. Stir well, cover the pan, and simmer for about 15 minutes until the vegetables are tender.
  6. Taste and add salt or extra spices as needed.
  7. Serve the curry hot, garnished with fresh coriander leaves and accompanied by vegan naan bread or rice.

Notes

  • For a richer flavor, consider roasting the vegetables before adding them to the curry.
  • If you can't find Balti curry paste, you can substitute it with another type of curry paste such as Madras.
  • This curry is great for meal prep as the flavors develop even more the next day. Store leftovers in an airtight container in the fridge for up to 4 days.

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