Vegetable balti

Name: Vegetable balti
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 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 don't like it too spicy); 3 tbsp ground cumin; 3 tbsp ground coriander; 1 tbsp ground cinnamon; 3 tbsp garam masala; 3 tbsp tomato purée; 1 tsp vegetable oil; 1 onion, thinly sliced; 300g/10½oz long-grain rice, such as basmati, rinsed, to serve; 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; 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

Instructions

Prep:30minCook:1h

Turn a few vegetables into a knockout mid-week meal by making your own curry paste for this easy vegetable balti. The paste makes enough for 4 curries for 4 people, store the rest in an airtight jar in the fridge or freeze until needed. Each serving provides 432 kcal, 15g protein, 83g carbohydrate (of which 14g sugars), 3g fat (of which 0.5g saturates), 9g fibre and 0.3g salt.

Updated at: Thu, 01 Oct 2026 10:47:14 GMT