Vegan Masala recommends
Heavy-bottomed cooking pot
Steady heat helps rice, dal and slow-simmered sauces cook evenly without catching on the base.
View on Amazon UK
Paid affiliate link · No extra cost to you
Vegan Masala Recipe
Vegetable balti
Seasonal vegetables cook in a bold homemade balti paste with tomato, chilli, cumin, coriander and garam masala.
Recipe by Craig LogueHow our recipes are created
90 minPrep: 30 minCook: 60 minServes 4IndianVegan
veggie curry feastclassic curry500-calorie dinnersautumnal batch cookingenglish regional classicsflexible
From the kitchen
What to expect
This vegetable balti is a vibrant way to celebrate seasonal produce, enhanced by a homemade spice paste that deepens over time.
Serving idea
Best served simply
Pair with a simple cucumber salad or warm naan for a complete meal.
Useful equipment
Tools that make this recipe easier
These are optional paid links to useful Amazon UK searches. If you make a qualifying purchase, Vegan Masala may earn a commission at no extra cost to you.
Vegan Masala recommends
Electric spice grinder
Freshly ground whole spices give masalas a brighter aroma than long-opened ground spices.
View on Amazon UK
Paid affiliate link · No extra cost to you
Cook the recipe
Method
- 1
To prepare the curry paste, blend together 12 garlic cloves, 3 pieces of ginger, 8 red chillies, 3 tbsp ground cumin, 3 tbsp ground coriander, 1 tbsp ground cinnamon, 3 tbsp garam masala, and 3 tbsp tomato purée with 125ml/4fl oz of water until smooth. Use one quarter immediately and freeze the remainder in ice-cube trays or small containers for future use.
- 2
Heat 1 tsp vegetable oil in a wok, saucepan, or karahi pan over medium heat. Add 1 thinly sliced onion and cook for 3–4 minutes, stirring until it begins to soften.
- 3
In a separate lidded saucepan, combine 300g rinsed long-grain rice with 600ml water. Bring to a boil, then reduce heat to the lowest setting, cover, and cook for 15 minutes. Remove from heat while keeping the lid on until the balti is finished.
- 4
Stir in one quarter of the prepared curry paste with the onions and cook for 2–3 minutes, allowing the spices to bloom. Add ½ small cauliflower head, ½ small butternut squash, 1 courgette, and 2 peppers, stirring well to combine.
- 5
Pour in the 400g tin of chopped tomatoes and the remaining 400ml water, along with 1 crumbled vegetable stock cube. Simmer uncovered for 15–20 minutes, or until the vegetables are tender.
- 6
In the final 2 minutes of cooking, stir in 160g frozen peas. Season with the zest and juice of 1 lime, along with salt and freshly ground black pepper to taste.
- 7
Serve the balti alongside the fluffy rice, garnished with 2 tbsp chopped fresh coriander.
Gather everything first
Ingredients
- •1 tsp vegetable oil
- •1 onion, thinly sliced
- •12 garlic cloves, lightly crushed
- •3 x 5cm/2in pieces fresh root ginger, peeled and roughly chopped
- •8 red chillies, roughly chopped (use less if you prefer milder heat)
- •3 tbsp ground cumin
- •3 tbsp ground coriander
- •1 tbsp ground cinnamon
- •3 tbsp garam masala
- •3 tbsp tomato purée
- •½ small cauliflower head, cut into medium florets, root thickly sliced
- •½ small butternut squash, peeled and cut into 2cm/1in chunks
- •1 courgette, cut into 2cm/1in-thick slices
- •2 peppers, seeds removed, cut into large chunks
- •400g tin chopped tomatoes
- •1 reduced salt vegetable stock cube, crumbled
- •1.125 litres water, divided, plus more for rinsing the rice
- •300g/10½oz long-grain rice, such as basmati, rinsed
- •160g/5½oz frozen peas
- •1 lime, finely grated zest and juice
- •salt and freshly ground black pepper
- •2 tbsp roughly chopped fresh coriander, to garnish
A few useful notes
Notes
- •The texture of the vegetables should be tender yet retain some bite, so monitor cooking times closely. This curry can be stored in the fridge for up to 3 days and reheats well on the stove or in the microwave.
- •For a fresh touch, adjust the lime juice according to your acidity preference. You can also add your choice of vegetables depending on seasonal availability.
Cook next
Tarka dal
Chana dal simmered until creamy, then folded through a tomato, cumin and chilli tarka for a deeply comforting bowl.
Vegetable dhansak
Red lentils, roasted sweet potato and cauliflower make a thick vegetable dhansak balanced with tomato and warming spice.
Bhindi Bhaji
Tender okra cooked with cumin, garlic, ginger and coconut milk for a gently spiced bhindi bhaji with plenty of savoury depth.
Aloo tikki
These golden aloo tikki hide a soft, warmly spiced potato centre beneath a crisp crust. Pile them with chickpeas and chutneys for proper chaat, or enjoy them hot from the pan.
Learn the technique
A UK Seasonal Vegetable Guide for Indian Cooking
A practical guide to choosing, storing and cooking seasonal UK vegetables with Indian spices throughout the year.
Essential Vegan Indian Pantry Staples
The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.
Herbs Used in Indian Cooking
Fresh herbs bring brightness and balance to Indian cooking. Learn how the most common herbs are used in vegan Indian recipes.