Vegetable Balti Curry
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
4 people
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Calories
516 kcal
-
Course
Main Course
-
Cuisine
Indian, Vegetarian, Vegan
Vegetable Balti Curry
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This vegetable curry is full of fragrant spices and flavorful vegetables, and it’s completely vegan! It’s easy to make, and it has a nice kick for spicy food lovers.
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Ingredients
- 2 cups basmati rice dry, 300g
- 2 cauliflower heads cut into small florets
- 1 tsp Turmeric
- 2 green bell peppers cut into bite-sized pieces
- 2 onions finely sliced
- 2 tbsp ginger paste or minced ginger
- 4 cloves garlic finely sliced
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 2 vegetable stock cubes
- 2 tbsp tomato puree
- 4 tomatoes cut into wedges
- 2 red chillis cut in half, seeds left in
- 2 cups green beans 200 g
- handful slivered almonds
- cilantro cilantro finely chopped
- olive oil for cooking
- salt to taste
Instructions
- Preheat the oven to 400 F degrees.
- Put the basmati rice into a large saucepan, cover with plenty of cold water and a pinch of salt. Bring to the boil and cook for 12 minutes. Drain if needed. Keep warm until ready to serve.
- Add the cauliflower florets to a baking tray, drizzle with vegetable oil and sprinkle over the turmeric. Put the tray in the oven for an initial 15 minutes.
- Add the green pepper on top of the cauliflower and cook for a further 20 minutes.
- Meanwhile, heat 2 tbsp olive oil in a large pan, add the sliced onion and cook for 5 minutes until the onion has browned.
- Add the ginger paste, sliced garlic and all spices to the pan and cook for a couple of minutes until fragrant.
- Dissolve the stock cubes and tomato puree in 2 cups of boiling water.
- Add the tomato wedges, chilli, tomato stock and green beans to the pan. Cook over high heat for 6-7 minutes until the sauce has thickened.
- Remove the cauliflower and green peppers from the oven and add them to the pan, mix well to coat all the vegetables in the curry sauce.
- Fluff up the basmati rice with a fork. Transfer the rice and vegetable balti to serving dishes or a platter.
- Garnish with the almonds and cilantro. Enjoy!
Notes
- See article above for recipes tips and variations.
Nutrition Information
Show Details
Calories
516kcal
(26%)
Carbohydrates
110g
(37%)
Protein
16g
(32%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
453mg
(19%)
Potassium
1691mg
(48%)
Fiber
13g
(52%)
Sugar
16g
(32%)
Vitamin A
1879IU
(38%)
Vitamin C
248mg
(276%)
Calcium
159mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 110g | 37% |
| Protein | 16g | 32% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 453mg | 19% |
| Potassium | 1691mg | 36% |
| Fiber | 13g | 52% |
| Sugar | 16g | 32% |
| Vitamin A | 1879IU | 38% |
| Vitamin C | 248mg | 276% |
| Calcium | 159mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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