Balti curry is traditionally made with lamb or goat meat. This version is a vegetarian curry recipe 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.
Ingredients
The balti curry seasoning is what gives this dish its deep flavor. It’s easy to make yourself, if you have the proper spices on hand. You could also use a pre-made balti seasoning or in a pinch, a curry powder with medium heat.
Balti spice blend
These measurements make enough for one batch of this vegan curry. If you like to keep more on hand, double (or triple) the recipe and store leftovers in an airtight container.
- 2 teaspoons Garam Masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon cloves
Cauliflower — This is a great low-carb option for bulking up the curry and being the main ingredient.
Tomatoes — Use any variety here, just make sure they are perfectly ripe!
Vegetable Broth — Select one with reduced sodium to not overwhelm the dish. If you aren’t vegetarian/vegan than chicken broth is also fine.
Green Beans — Make sure and snap off both ends (or quickly chop them with a knife) so you don’t have any tough parts in your curry.
Making a Balti Curry Recipe
Once you’ve made the spice blend, you’ll start this curry by roasting the cauliflower and the green beans with turmeric to give the vegetables a rich flavor.
While these ingredients are roasting away in the oven, brown the onions and combine them with the spices, vegetable broth, and tomato paste. Your kitchen is smelling pretty darned good right now!
The fresh tomatoes and peppers are cooked lightly in the pan, and when they’re done, it’s a simple matter of stirring in the roasted vegetables.
You’ve made a pot of basmati rice to go along with this curry dish, right? It’s delicious served with rice and topped with slivered almonds and a bit of cilantro.
Keto Curry For The Win!
This veggie-filled curry is perfect for those of us on a low-carb or keto journey. It’s hearty and filling and toothsome. Of course, for a more keto-friendly version, of course, skip the rice. Try serving it over zoodles instead. Or simply enjoy it without the rice.
FAQs
Can I add protein to this curry?
Absolutely! Try substituting your favorite protein for one head of the cauliflower. Tofu will soak up the flavors nicely, and other vegetarian options are seitan or tempeh. Just keep in mind what you are using if gluten allergy is a concern. You can also stir in cooked chicken breast.
What can I serve with curry?
Rice is the traditional pairing. You can use more cauliflower, riced, as a base. Even noodles will work here! And of course, it is amazing just on its own. Try adding a dollop of plain yogurt if you aren’t dairy-free.
Is this spicy?
The spice blend and chili peppers do add some heat – but you can adjust it to your liking, or as mentioned above, add yogurt to cool things down.
Vegetarian Balti Curry
Made with chunky cauliflower, this vegetarian version of traditional balti curry is flavorful and filling!
Ingredients
- 2 heads cauliflower, cut into small florets
- 1 teaspoon turmeric
- 2 green peppers, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 yellow onions, finely sliced
- 2 tablespoons ginger, minced
- 4 cloves garlic, finely sliced
- 2 tablespoons balti spice mix (see notes to make your own)
- 1 teaspoon salt
- 2 cups vegetable broth
- 2 tablespoon tomato paste
- 4 tomatoes, cut into wedges
- 2 red chiles, cut in half
- 2 cups green beans
- 1/4 cup slivered almonds (for garnish)
- 1/4 cup cilantro, finely chopped (for garnish)
Instructions
- Preheat the oven to 400º F.
- Spread the cauliflower florets on a baking tray, drizzle with vegetable oil, and sprinkle with the turmeric. Cook for 15 minutes.
- Add green pepper to the baking tray and cook for an additional 20 minutes.
- Meanwhile, heat 2 tablespoons vegetable oil in a large pan. Cook the onions for 5 minutes or until the onion has slightly browned.
- Stir ginger, garlic, and spices into the onions, cooking for a couple of minutes until fragrant.
- Add the tomato puree, tomato wedges, chile, salt, vegetable broth, and green beans to the pan. Cook on high 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. - Serve over basmati rice and garnished with flaked almonds and cilantro.
Notes
Balti spice blend:
- 2 teaspoons Garam Masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon cloves
Alternatively use 2 tablespoons medium curry powder or store bought Balti spice blend
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 258Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 921mgCarbohydrates: 34gFiber: 12gSugar: 17gProtein: 11g
Want to broaden your curry experience? Give these a try:
