Vegan Masala Recipe

Vegetable balti

Name: Vegetable balti
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Indian
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; 1 small cauliflower, cut into florets; 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; 1 tsp salt; 2 tbsp roughly chopped fresh coriander, to garnish

Seasonal vegetables cook in a bold homemade balti paste with tomato, chilli, cumin, coriander and garam masala.

Recipe by Craig Logue How our recipes are created

Substantially updated 24 September 2026

90 minPrep: 30 minCook: 60 minServes 4IndianVegan

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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.

Recipe-specific guidance

Why this method works

A balti-style sauce is cooked quickly and boldly, but dense vegetables still need a head start. Adding cauliflower and squash before courgette, peppers and peas keeps every vegetable recognisable while the spice paste reduces into a thick coating.

Cues to watch for

•Cook the onion-spice paste until the raw garlic and ginger aroma has gone.
•Cut dense vegetables smaller than quick-cooking courgette and pepper.
•The sauce should coat the vegetables while they remain intact, not collapse into a stew.

Useful substitutions

•Use seasonal vegetables with similar cooking times and avoid overcrowding the pan.
•Reduce the number of chillies substantially for a milder version while keeping the ground spices.
•Serve with separately cooked rice if you prefer tighter control over each texture.

Storage and reheating

Refrigerate curry for up to three days. Cool cooked rice rapidly, refrigerate within one hour and use within one day; reheat rice only once until steaming hot.

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.

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.

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
1 small cauliflower, cut into florets
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
1 tsp salt
2 tbsp roughly chopped fresh coriander, to garnish

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Learn the technique

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