Servings
Font
Back
5.0 from 9 votes

Vegetable Balti Curry

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.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 4 people
Calories: 516 kcal
Course: Main Course
Cuisine: Indian , Vegetarian , Vegan

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

    Cup of Yum
  1. Preheat the oven to 400 F degrees.
  2. 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.
  3. 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.
  4. Add the green pepper on top of the cauliflower and cook for a further 20 minutes.
  5. Meanwhile, heat 2 tbsp olive oil in a large pan, add the sliced onion and cook for 5 minutes until the onion has browned.
  6. Add the ginger paste, sliced garlic and all spices to the pan and cook for a couple of minutes until fragrant.
  7. Dissolve the stock cubes and tomato puree in 2 cups of boiling water.
  8. 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.
  9. 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.
  10. Fluff up the basmati rice with a fork. Transfer the rice and vegetable balti to serving dishes or a platter.
  11. Garnish with the almonds and cilantro. Enjoy!

Notes

  • See article above for recipes tips and variations.

Nutrition Information

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

% 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.