Vegan Indian Balti Curry: A Spicy, Flavorful Journey

I’ll never forget the first time I tried a traditional Balti curry at a small, cozy restaurant. The bold, aromatic spices filled the air, and each bite was an explosion of flavors—tangy, spicy, and savory all at once. I remember thinking, “This is what food should taste like!” From that moment, I was hooked on the idea of making my own Balti curry at home.

This vegan version is just as comforting and satisfying as the original, with a rich, spicy sauce packed with vegetables. It’s the kind of dish that warms you up from the inside out, perfect for a chilly evening or whenever you’re craving something full of depth and heat. The beauty of Balti curry is how easily it can be tailored to your preferences, and this plant-based version is just as vibrant and satisfying as the traditional meat-filled curry.

Vegan Indian Balti Curry Recipe

Ingredients:

For the Curry Paste:

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1/2 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon ground cloves

For the Curry:

• 1 tablespoon olive oil
• 2 large tomatoes, chopped
• 1 medium cauliflower, cut into florets
• 1 medium carrot, sliced
• 1 cup green beans, chopped
• 1 cup coconut milk
• 1/2 cup vegetable broth
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Make the Curry Paste:

   • In a small bowl, mix together the coriander, cumin, garam masala, turmeric, cinnamon, chili powder, and ground cloves to make the curry spice mix. Set aside.

2. Prepare the Vegetables:

   • In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent.
   • Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
   • Add the curry spice mix to the pot and stir for 1-2 minutes, letting the spices bloom in the oil.

3. Simmer the Curry:

   • Add the chopped tomatoes to the pot and cook until softened, about 5 minutes.
   • Next, add the cauliflower florets, carrot slices, and green beans. Stir everything together, then add the coconut milk and vegetable broth.
   • Bring the mixture to a simmer, then cover and cook for 20-25 minutes, or until the vegetables are tender and the flavors have melded together.

4. Season & Serve:

   • Taste the curry and add salt to your liking.
   • Garnish with freshly chopped cilantro and serve with lime wedges on the side for a burst of tangy flavor.

5. Enjoy the Flavor:

   • Serve the curry hot over rice or with naan for a complete meal. Enjoy the complex layers of spices and the rich, creamy texture of this vegan Balti curry!

Enjoy the Flavor!

This Vegan Indian Balti Curry is a hearty, flavorful dish that will transport your taste buds straight to the heart of India. The spice blend, rich coconut milk, and tender vegetables combine to create a meal that’s both satisfying and nourishing. Whether you’re a seasoned curry lover or new to the world of Indian cuisine, this recipe is sure to impress!