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Vegetable Balti recipe

Vegetable Balti recipe

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  • Recipes
  • Dish type
  • Main course
  • Curry
  • Tofu curry

I love curries, but it is difficult to work some traditional curries into a decent vegetarian or vegan version. Like most curries cooked from scratch, they are actually not as difficult as the long list of ingredients seems at first sight.

Yorkshire, England, UK

23 people made this

IngredientsServes: 6

  • 3 tablespoons sunflower oil
  • 1 medium onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 (2cm) cube ginger, grated
  • 2 teaspoons Balti curry powder
  • 150g tinned chopped tomatoes
  • 3 tablespoons sunflower oil
  • 500g tofu, cut into 2cm x 2cm pieces
  • 1 green pepper, chopped
  • 150g onion, finely chopped
  • 1 red chilli pepper, cut into 1cm squares
  • 150g button mushrooms, halved
  • 3 teaspoons medium curry powder, ideally vegetable curry powder
  • 2 tablespoons tinned chopped tomatoes
  • 100ml water
  • 1 teaspooon garam masala
  • 1 handful coriander leaves, finely chopped

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Add the 3 tablespoons sunflower oil to a heavy bottomed pan and heat to sizzling hot. Add, then stir fry, the medium onion and garlic until translucent which takes 3 to 4 minutes. Add the fresh ginger and stir once. Add the Balti curry powder and stir in, turning for about half a minute, making sure it does not stick to the pan. Finally add the chopped tomatoes and simmer gently for about 5 minutes.
  2. Blitz the sauce either with a hand held blender or take out and pulse in a Magimix until smooth. Set aside until later.
  3. Preheat the oven to 100 C / Gas 1/4.
  4. Add 1 1/2 tablespoons sunflower oil to a wok and heat until smoking hot. Stir fry the tofu in batches until lightly browned. Put the cooked tofu into the warmed oven. When complete, clean the wok.
  5. Add the remainder of the sunflower oil to the wok and heat until hot and smoking. Add the green peppers, 150g chopped onion, chilli and button mushrooms and stir fry for 4 – 5 minutes, stirring constantly, making sure it does not burn and is fried well.
  6. Tip in the medium curry powder and stir through twice, then add the smooth Balti tomato sauce and mix in plus the 2 tablespoons of chopped tomatoes. Heat until simmering, then add the water and reheat to a simmer, mixing all together. Cook on a gentle simmer for 15 minutes.
  7. Add the cooked tofu pieces and mix together. Add the garam masala. Cook for a further 10 minutes.
  8. About 2 minutes before the end add the chopped fresh coriander and stir through.
  9. Serve hot with naan, plus we like dhal with it.


This recipe works just as well with Quorn.


You could replace the first couple of stages with 2 - 3 tablespoons of Balti Paste from the supermarket

See it on my blog

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

Delicious!! Thanks so much for posting. I've made it twice now and it's definitely going to be a regular-22 Jul 2014

Vegetarian Balti Curry Recipe

Balti curry is traditionally made with lamb or goat meat. This version is a vegetarian curry with all the flavor of a balti curry and none of the meat.

Looking for another vegetarian recipe? Try this butternut squash pasta or this delicious vegetarian ramen!

This flavorful curry is made with roasted cauliflower complemented with fresh veggies like bell peppers, fresh tomatoes, and green beans.


  • 3 carrots
  • 1 butternut squash
  • 1 cauliflower
  • 2 onions
  • 1 bunch of fresh coriander (30g)
  • 2 tbsp Patak’s balti curry paste
  • 2 tbsp tomato purée
  • olive oil
  • 300g brown basmati rice
  • 4 Patak’s plain poppadoms
  • 1 lemon
  • 100g natural yogurt, plus extra to serve

Each serving contains




of the reference intake
Carbohydrate 75.1g Protein 12.1g Fibre 9.3g

Nutritional Information

Based on a single serving of 549g




Detailed Nutritional Information

Find out about nutritional labelling

Nutrition labels on the front of packaging

  • Most of the big supermarkets and many food manufacturers display nutritional information on the front of pre-packed food.
  • Front of pack nutrition labels provide information on the number of grams of fat, saturated fat, sugars and salt and the amount of energy (in kJ and kcal) in a serving or portion of a recipe.
  • The labels also include information about reference intakes (expressed as a percentage) which are guidelines about the approximate amount of particular nutrients and energy required for a healthy diet.
  • The colour coding tells you at a glance if the food has high (red), medium (amber) or low (green) amounts of fat, saturated fat, sugars and salt.
  • The more greens on the label, the healthier the choice
  • Amber means neither high nor low, so you can eat foods with all or mostly ambers on the label most of the time.
  • Reds on the label means the food is high in that nutrient and these are the foods we should cut down on. Try to eat these foods less often and in small amounts.

Food shopping tips

If you’re trying to decide which product to choose, check to see if there's a nutrition label on the front of the pack. This will help you to quickly assess how your choices stack up. You will often find a mixture of red, amber and green colour coding for the nutrients. So when you're choosing between similar products, try to go for more greens and ambers and fewer reds if you want to make a healthier choice.

Our authentic blend of aromatic spices including coriander and cumin for a beautifully balanced Balti dish.


Serves 4 people

  • 250g Basmati rice
  • 1 tbsp vegetable oil
  • 1/2 tsp cumin seeds
  • 100g carrot, diced (15mm pieces)
  • 100g green beans, trimmed and cut in half
  • 100g cauliflower florets (medium size)
  • 2 tbsp Patak's Balti Spice Paste
  • 600ml hot water


  1. Rinse the rice in cold running water then cover with cold water and leave to soak for up to 20 minutes.
  2. Heat the oil in a pan, add the cumin seeds and fry gently until they start to crackle.
  3. Add the carrot, green beans, cauliflower and Patak's Balti Spice Paste and fry for a further 3 - 4 minutes.
  4. Drain the rice of excess water and transfer it to your slow cooker and add the hot water.
  5. Add the vegetables and mix well with the rice. Cook on high for 1½ - 2 hours.

Serves 4 people

  • 250g Basmati rice
  • 1 tbsp vegetable oil
  • 1/2 tsp cumin seeds
  • 100g carrot, diced (15mm pieces)
  • 100g green beans, trimmed and cut in half
  • 100g cauliflower florets (medium size)
  • 2 tbsp Patak's Balti Spice Paste
  • 600ml hot water
  1. Rinse the rice in cold running water then cover with cold water and leave to soak for up to 20 minutes.
  2. Heat the oil in a pan, add the cumin seeds and fry gently until they start to crackle.
  3. Add the carrot, green beans, cauliflower and Patak's Balti Spice Paste and fry for a further 3 - 4 minutes.
  4. Drain the rice of excess water and transfer it to your slow cooker and add the hot water.
  5. Add the vegetables and mix well with the rice. Cook on high for 1½ - 2 hours.

Easy Aubergine Balti

I love anything with a curry flair! Thanks for sharing this recipe, can't wait to try it out!

I know you are going to love this one Ashley.

I'm seriously so in love with this. So unbelievably flavorful.

Yes definitely, such great flavours.

Wow! Thank you for sharing the Curry Guy with us! I learned a lot from this post and got a tasty dish out of it too!!

Do check out his blog and books Beth, lots of tasty ideas.

I love a good eggplant dish, as well as anything curried! Thanks for sharing this, and the Curry Guy! That cookbook sounds perfect!

It's such a good ingredient to include in dishes, it adds such a great flavour.

What a neat looking book! I love Indian flavors, especially when I can make dishes at home. I've never heard of balti, but this sounds spectacular.

Yes it's a great book and this recipe is a keeper.

Curry Guy's new veggie book sounds great I will definitely check it out! The aubergine balti sounds amazing and I'm always on the look out for more recipes using this lovely veg. Will be giving it a go.

Yes do check out both. You will love the curry.

What a comforting, delicious dinner! My whole family loved this one. Will definitely make again!

I am so glad you and your family enjoyed it. Thanks for letting us know.

This looks nice and easy. I am going to try it. Jill

Oh yes a really simple one to follow for maximum flavour.

This looks full of flavour!

It is, such a good combo of flavours.

I do love a tasty veggie curry. Great for extra veggies and so very satisfying. Ideal for a Friday night in. Loving Dan's book, it looks full of exciting recipes that are easy to make.

Yes it's definitely a good way to pack in extra veg. I agree Helen, fab book!

Gosh that does look good. I love a curry and am adding this recipe to my must make list!

They are such good flavours together. A great autumn dish.

Yummy, I've heard of this guy but never seen his books or recipes. I love aubergine but never really know how to cook it so will definitely give this a whirl.

Oh do check out his site and the book and yes definitely try the curry.

I LOVE the curry guy. So glad he's done a veggie book. This recipe looks delicious will be giving it a go tonight :)

Yes I was pleased too. It's nice to see more veggie books coming out now. I hope you enjoyed the curry Emma.

Have I fluffed up on my maths? After putting this recipe in my calorie counter if ends up significantly less than is stated. Making it even more appealing!

Yes sometimes it does calculate on the high side. I'll take your calculations lol!

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

Tomato Vegetable Balti

Traditionally, Baltis are cooked in a cast iron pot called a karahi, which is similar to a wok. They are eaten with naan (pita is fine) to scoop up the sauce and with a little yogurt or raita on the side. We also enjoy some mixed Indian pickle to add a zesty flavour. In the summer, we make Balti’s from whatever is available in the garden/market.


2 tsp of minced fresh ginger

2 cups chopped veggies of choice (zucchini, eggplant, potatoes, carrots)

28 oz can of diced tomatoes or 4 cups chopped fresh tomatoes

½ tsp sugar (optional to balance acidity)

½-1 cup of water or stock (as needed)


In a large cooking pot, sauté the onion in the olive oil until translucent (about 10 minutes).

Add garlic and ginger. Sauté for 2 minutes.

Add Monsoon Balti. sauté for 2 minutes.

Toss in the vegetables, tomatoes and sugar with stock and salt to taste.

Lower heat, cover and Simmer for approximately 40 minutes, or until it thickens. Adjust seasoning to taste.

Before serving, add the chopped cilantro and serve.

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About Us

We are a small company located on beautiful Salt Spring Island in British Columbia. We started over 20 years ago with a vision to make traditional Indian spice mixtures accessible to the western palate. Since then we have followed our taste buds to other parts of the planet: The Levant & Africa, The Far East & Far West. Our fans rave about the ability of our mixtures to transform an everyday meal into a taste sensation.

Malayan (for use with base chicken, lamb, prawn or vegetables)

This mild and creamy Balti dish is made with pineapple (like the Dhansak), but the addition of ghee, almond powder and milk gives it a flavour all of its own. Good for those new to Balti cuisine, and quite interesting if you’ve never experienced pineapples in curry before.

  • 2 tsp vegetable oil
  • 1 tsp garlic, finely crushed
  • Half an onion, finely chopped
  • 2 tsp Kushi Spice (see book page 23) (use 3 tsp Kushi Spice if using prawns as a base meat)
  • 1 tsp ghee
  • 1 tsp sugar
  • 1 tsp almond powder
  • 2 pineapple rings (cut into chunks if you prefer)
  • Half a cup coconut milk
  • Quarter of a cup evaporated milk
  • 4 tsp single cream
  • A ladle of base “meat” (see book page 17)
  • A ladle of base sauce (see book page 15)
  • Fresh coriander leaves to garnish

Put the Balti bowl on the heat, and add the vegetable oil.

Fry the garlic and onion together until golden brown.

Remove from the heat, and add the Kushi Spice, stirring well.

Then add the ghee, sugar, almond powder, pineapple and both types of milk, stirring constantly.

Heat this slightly, and add the cream, base “meat” and base sauce.

Heat well, stirring regularly. When it’s hot throughout, garnish with fresh coriander leaves and serve.

Meal Block Plan | 8 Meals

If using for packed lunches, divide into containers with rice and cilantro. This dish keeps well for 5 days. Reheat at work for lunch!

This is a dish I make regularly for lunches on the weekend and pack up for the work week. I’ll often pair it with the Savory Egg Casserole for breakfasts as they use similar ingredients.

Easily Customizable!

Feel free to make this dish to suite your tastes. You’ll notice there are no bell peppers in the photos. That’s because I didn’t have any the day I made the recipe. (Being on lockdown is a bit limiting.) Sure, I would like having them in the dish but not having them didn’t stop me. I’ve also made this with regular potatoes. Without the chickpeas. And with zucchini (add in the last five minutes). Once you have the technique down for making the curry sauce, it’s just a matter of layering in the veggies to cook at the length that make sense for each vegetable. If you put them all in at once the cauliflower and chickpeas will overcook and turn to mush. So start with the potatoes and layer in after that based on how long each vegetable takes to cook. Happy eating!

Balti Vegetable Curry Recipe

Last week I introduced the background of Balti cuisine and shared my recipe for Balti Chicken Curry. This week I have posted my recipe for Balti Vegetable Curry. It is prepared in much the same way as the chicken version but without meat.

First, the curry is made by frying onions and tomatoes with a special blend of roasted Indian spices. When the vegetables have softened, it is puréed until smooth. The vegetables are cut into bite-sized pieces then pan-fried over high heat in oil, just like a stir-fry, until done. I like to use red potatoes, carrots, parsnips, onions and red or yellow bell peppers. Almost any vegetable will work so select your favorites. Finally the curry is added to the pot of vegetables and everything is simmered until the flavors develop and everything is cooked through. The curry is thick and a lot of depth to its flavor. It is quite simple to make and is absolutely delicious. Balti Vegetable Curry is best served with plain rice or your favorite Indian bread.

Balti Vegetable Curry made by stir-frying the vegetables then adding them to a rich curry is made of onions, tomatoes and spices.

Last week I posted my own version of Balti Chicken Curry. Check it out too.

Watch the video: Η Κουζίνα του Ευτύχη - Λαχανικά Λαδερά - Νηστίσιμη Συνταγή (June 2022).


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