Vegetable Balti curry
Updated: May 29
This creamy and fragrant curry dish is a British fave. Instead of the usual meat, we used an array of veggies. Exotic spices make the flavor really complex. Vegan, gluten free, oil free.
Balti curry is a curry dish widely popular in England. It was originated in a place called 'Baltistan' in northern Pakistan. The name of the dish probably comes from the container it was cooked and served in. “Balti” is a two handled wok like metal pan quite common in Pakistan and India. In 1950-1970s a large population of the Pakistanis migrated to England and took their unique cuisines with them. It’s believed that Balti curry was first introduced to the Birmingham region of England. Later, this spicy and delightful dish was spread all over the British Isle and gained popularity because of its rich exotic flavor.
About the dish :
Course – Side
Servings – 5
Difficulty level – Easy
Recipe type – Vegan, gluten free, oil free
Does it keep – Refrigerate in an air-tight container for 3 days
What you need :
1 cup chopped onion (1 medium)
1.5 cups diced carrots (3 medium)
6 cloves of garlic, finely minced
1” knob of ginger, finely minced
½ cup peas (fresh or frozen)
½ cup French cut green beans
½ medium cauliflower, cut into medium sized florets (about 2 cups)
1 large tomato, chopped
1 large bell pepper, chopped into medium pieces
2 tablespoons chopped jalapeno or serrano pepper (optional)
1/3 cup slivered or sliced almonds
2 tablespoons Balti curry spice blend (homemade or store bought)
2 tablespoons minced cilantro
1 teaspoon cayenne pepper or Kashmiri chili powder (optional)
1.5 teaspoons salt
What you do :
1. Put a large skillet on medium heat. Add a couple of tablespoons of water and sauté onions and carrots for 10 – 12 minutes. If you are not oil free, you can use oil spray or 2 teaspoons of any oil of your choice. Sautéing with oil will take less time than water sauté, about 5-7 minutes.
2. Add minced garlic and ginger. Cook for 12-15 minutes, or until the raw smell of the aromatics is gone. You will be needing to add more water, 2 -3 tablespoons at a time to keep it from sticking to the pan.
3. Add peas, green beans and cauliflower. Cook for 5-6 minutes.
4. Add the tomatoes and bell peppers and season with 1 teaspoon of salt. Mix well and put the lid on. Cook until tomatoes soften. About 10 minutes.
5. Meanwhile blend the almonds with 3 tablespoons of water to make a smooth paste. Mix Balti curry spice blend with this paste.
6. Take the lid of the pan off now. Add the spice and almond paste, chopped chilies and cayenne pepper (if using). Mix well and add 2 cups of water. Cover again and cook for 15-20 minutes.
7. When the veggies are no longer crunchy (but not mushy either) and the sauce (gravy) is nice and thick, add the cilantro and stir well.
8. Taste and adjust seasoning. You may need to add ½ teaspoon of salt.
9. Garnish with minced cilantro and sliced almonds. Serve hot with any kind of flatbread or rice.
Nutritional info (per serving):
Calories – 89 Cal
Carbohydrate – 14 g
Protein – 4 g
Fat – 3 g
Saturated fat – 1 g
Sugar – 7 g
Sodium – 760 mg
Dietary fiber –5 g
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Do you have any questions? Any feedback after you’ve made it? I’d surely like to hear from you! Feel free to comment below.
Shimiya S. says
5/28/2021, at 3.39 AM
Sounds exotic, interesting and Very appetizing ❤. Amazing photography too👍😍
5/29/2021, at 12.40 PM
I'm so glad you liked it! Thank you.