Vegetable Balti
A warm, spicy curry made quickly with simple vegetables and bold Balti spices, perfect for weeknight meals or casual dinners.
Ingredients
Vegetables and Aromatics
- 2 pieces bell peppers, diced Any color bell peppers can be used.
- 1 head cauliflower, cut into florets You can substitute with potatoes or carrots if desired.
- 1 piece onion, chopped
- 2 cloves garlic, minced Fresh garlic is preferable for best flavor.
- 1 tablespoon ginger, minced Use fresh ginger for optimal taste.
Spices and Liquids
- 2 tablespoons Balti spices Available in grocery stores or online.
- 1 can diced tomatoes Use canned for convenience.
- 1 cup vegetable broth Homemade or store-bought works.
- to taste pinch Salt and pepper Adjust according to preference.
Garnish
- to taste Fresh cilantro Chop and use for garnish before serving.
- as needed Oil for cooking Use a neutral oil like vegetable or canola.
Instructions
Preparation
- Heat oil in a large pan over medium heat.
- Add the chopped onion and sauté until translucent.
- Add the minced garlic and ginger, cooking for another minute until fragrant.
- Stir in the Balti spices and cook for an additional minute.
Cooking
- Add the diced bell peppers and cauliflower florets, mixing well to coat with the spices.
- Pour in the diced tomatoes and vegetable broth, then season with salt and pepper.
- Bring to a simmer and cover, cooking for about 15-20 minutes until the vegetables are tender.
- Adjust seasoning as needed and garnish with fresh cilantro before serving.
Notes
For a lighter side, serve with a crisp raw vegetable salad. You can freeze the Vegetable Balti for up to 2 months in a freezer-safe container.