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Vegetable Balti
5 from 51 votes

Vegetable Balti

Vegetable Balti is a baked vegetable curry that combines a mix of spices such as coriander, cardamom, and cayenne with vegetables like cauliflower, sweet potato, and mushrooms. The vegetables and spices are baked together to develop flavor and softened texture, creating a rich and aromatic curry. The dish is traditionally served with flatbreads like roti or naan or alongside rice, and can be finished with a drizzle of dairy-free yogurt or vegan cream to balance the spices.

Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 128 kcal
Course: Main Course
Cuisine: Indian, Pakistani

Ingredients

For the spice mix:
  • 1 teaspoon coriander seeds or use ground coriander
  • 1/2 teaspoon nigella seeds or use 1 teaspoon dried onion flakes
  • 1/4 teaspoon cumin seeds or use ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon fenugreek leaves or 1/8 teaspoon fenugreek seeds
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper use less for less heat
For the curry:
  • 2 teaspoons neutral cooking oil generic cooking oil
  • 1 cup red onion thinly sliced
  • 4 cloves garlic minced
  • 1/2 inch ginger minced
  • 1 red bell pepper sliced or use mix of red and green
  • 1 cup cauliflower florets
  • 1 cup sweet potato cubed or butternut squash
  • 1 cup mushroom sliced
  • 2 tomato chopped small
  • 8 ounce tomato puree canned also called tomato sauce depending on the brand. Use unseasoned
  • 1 cup water
  • 3/4 teaspoon salt

Instructions

    Cup of Yum
  1. Grind the spices in a spice grinder or blender with 2 blade, and set aside.
  2. In a baking dish, add the oil, onion, garlic, and ginger and the spice mix and mix well, and spread it around.
  3. Bake at 400 degrees Fahrenheit (205 c) for 9-11 minutes or until the onion is translucent.
  4. Then add in the veggies, tomatoes, tomato puree, salt, and water and mix well.
  5. Then put the dish back in the oven to bake for 35-45 minutes.
  6. Cover the dish after the first 20 minutes so that the edges don't burn too much. Check if the cauliflower and sweet potato are cooked to preference at 35 minutes. Otherwise, bake a little bit longer.
  7. Remove from the oven. Garnish with cilantro and lime juice and serve with Roti flatbread, naan or rice. Drizzle some non dairy yogurt or vegan cream before serving to tame the spices if needed.
  8. To make this on stovetop: Heat oil over medium heat in a large skillet. combine onion garlic ginger and spices and cook until golden. Add tomatoes and cook for a few mins until tender , add the purée, salt, veggies and 1/4 cup water. Cover and cook until veggies are tender (14-17 mins) . Stir occasionally. Taste and adjust flavor. Add more water or some creamy milk to adjust consistent if needed, bring to a boil then take off heat.

Notes

  • To make the curry creamier, substitute the water with full-fat coconut milk.
  • Adding cubed tofu or chickpeas provides extra protein and texture.
  • If including chickpeas, adjust vegetable quantities to maintain sauce volume.

Nutrition Information

Calories 128kcal (6%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 489mg (20%) Potassium 819mg (17%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 6682IU (134%) Vitamin C 70mg (78%) Calcium 61mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 128

% Daily Value*

Calories 128kcal 6%
Carbohydrates 24g 8%
Protein 4g 8%
Fat 3g 5%
Saturated Fat 1g 5%
Sodium 489mg 20%
Potassium 819mg 17%
Fiber 6g 24%
Sugar 10g 20%
Vitamin A 6682IU 134%
Vitamin C 70mg 78%
Calcium 61mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.