Vegetable Balti Curry

This vegetable balti curry is the perfect quick and healthy midweek meal. Loaded with veggies and full of flavor, this curry is comforting and satisfying at the same time.

Balti curry is believed to have originated in the Baltistan region of Pakistan but is now commonly found in Indian restaurants throughout the United Kingdom.

It is known for its thick, hearty sauce and the use of traditional Balti cooking methods, such as cooking the curry in a wok-like vessel called a "balti bowl.”

Making a curry from scratch can be time-consuming and require a lot of ingredients, but using a shop-bought paste is a great way to save time while still getting that authentic Balti taste.

Just make sure the Balti paste you’re using is vegan — I made this curry with Patak’s balti spice paste.

The resulting curry is a flavorful and satisfying dish that pairs great with rice and naan bread for a fuss-free weeknight dinner.

Why you’ll love this vegetable balti curry

• Flavorful and healthy — This curry is packed with veggies, providing a good source of nutrients and vitamins.
• Versatile and easy to customize — You can easily make this veggie Balti curry your own by switching up the vegetables.
• Easy to make — The curry is super easy to make in one pot, and you can have it on the table in 40 minutes.

Ingredients and substitutions

Vegetable oil — You’ll need a bit of vegetable oil to sauté the onion, garlic, and ginger. You use any neutral oil like canola, sunflower, or grapeseed oil.

Onion — Diced onion will add sweetness and depth of flavor to the curry. Substitute with shallots or leeks if you don't have onions.

Garlic and ginger — Freshly chopped garlic and ginger give a pungent aroma and sharpness to this curry dish. If you don’t have fresh garlic and ginger, you can use a garlic ginger paste instead.

Red bell pepper —This gives a sweet flavor to the curry. You can use any color bell pepper or even use a combination of different colored bell pepper.

Balti curry paste —This is a key ingredient in the recipe and gives the curry its unique flavor. I used the one from Patak’s, but you can use your favorite. Feel free to add more than 3 tablespoons for a spicier curry.

Diced tomatoes — The diced tomatoes will break down and thicken the sauce. You can also use canned plum tomatoes crushed by hand.

Zucchini — I love zucchini in this curry, but you can substitute it with any other vegetable like eggplant, okra, or even mushrooms.

Sweet potato —The sweet potato gives a natural sweetness and creaminess to the dish. You can use any other root vegetable like yam, carrots, or butternut squash.

Cauliflower florets: — You can substitute the cauliflower with broccoli or any other cruciferous vegetable.

Vegetable stock — The vegetable stock is added to the pan to create a liquid base for the curry.

Baby spinach — You can use any other leafy green, like kale or chard, instead of baby spinach.

How to make vegan balti curry

Heat the vegetable oil in a large, deep pan and fry the onion for 5-6 minutes over medium heat.

Add the garlic and ginger and cook for another minute.

Stir in the red bell pepper and cook for 1-2 minutes, then add the Balti curry paste and stir to combine.

Stir in the diced tomatoes, zucchini, sweet potato and cauliflower florets, then add the vegetable stock and stir to combine.

Cover the pan with a lid and simmer for 15 minutes on low heat.

Stir in the baby spinach and simmer for another 1-2 minutes.

Add the fresh cilantro, season to taste and serve over rice or with naan bread.

Leftovers and storage

• Store any leftovers in an air container in the fridge for up to 3 days.
• Reheat the curry on the stovetop for 5-7 minutes over medium heat or in the microwave for 1-2 minutes on high power.
• Freeze the Balti curry in an airtight container for up to 3 months. Defrost the curry in the refrigerator overnight and reheat it on the stove or in the microwave.

Recipe notes and tips

• A good quality curry paste will make a big difference in the overall flavor of the curry. Look for a paste that has a good balance of spices and is not too overpowering.
• Simmering the curry allows the flavors to meld together and the sauce to thicken. Simmer the curry over low heat, covered, for at least 15 minutes or more if you have time.
• Balti curry is traditionally served with naan bread, which is perfect for scooping up the sauce. Alternatively, you can serve it with basmati rice.

If you liked this vegetable balti curry, you might also like some of my other easy curry recipes:

• Chickpea Korma Curry
• Vegan Thai Yellow Curry
• Vegan Mushroom Masala Curry
• Thai Coconut Chickpea Curry
• Chickpea Tofu Curry

Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.