BEST Roasted Vegetable Balti - Quick Curry Recipe

 This has to be the BEST roasted vegetable balti. An easy homemade curry with the most gorgeous balti sauce that's not too hot but full of flavour.

BEST Roasted Vegetable Balti - Quick Curry Recipe

I feel the need to rave about this amazing curry.

It's one of those recipes that once you've tried it, you just can't stop thinking about it.

Each mouthful will make you groan in pleasure like Meg Ryan in When Harry Met Sally.

The balti sauce is so rich in flavour, but has a fruity tang to it, alongside the smoky deep flavour of the roasted vegetables.

It's not too hot either, but you can add extra chilli if you like a curry with more of a kick.

Quick to make too (it's ready in 30 minutes) and it's low calorie and low fat.

It really is awesome!

It has to be my best curry, with my spinach and coconut dahl coming in second place, with my chickpea curry close behind in third.

What is a balti curry?

A balti is an Indian curry which became famous in Birmingham in the 1970s.

It's not really a traditional Indian curry but one made lighter (with vegetable oil instead of ghee) and cooked quicker than a homestyle Indian curry.

Based on a similar dish made in Northern India or Pakistan.

And named after the Hindu word for bucket, which describes the two-handled metal dish (balti bowl), a bit like a Chinese wok, that the curry is cooked and served in.

Balti curry paste

My balti isn't cooked in a balti bowl or wok, but the recipe does contain Balti paste (along with other spices) for extra flavour and to give a similar taste to many Indian restaurant baltis.

And I cook it Birmingham style with vegetable oil (or a mild olive oil) instead of ghee.

I use Patak's Balti Paste, which has no artificial flavours, colors or preservatives, and is gluten-free, and vegan.

It's a medium heat, which is fine for me.

Of course, there are other brands of balti spice pastes available.

Veg-packed curry

This curry is certainly full of vegetables and a really healthy option for your next curry night or Indian fakeaway.

I added 8 vegetables to my vegetable balti.

1. Onion 
2. Carrot
3. Red Pepper
4. Mushrooms
5. Broccoli
6. Cauliflower
7. Baby corn
8. Mangetout

When you make this curry you can use whatever vegetables you have to use up and you can vary it every time, although I do recommend this combination of vegetables.

5-a-day of fruit and veg

It's a great way of getting your five-a-day (although they now say 30 plants a week, which include fruit, vegetables and beans or pulses).

Interestingly enough, if you add salad to your sandwich (say lettuce, cucumber, and a few slices of tomato), that counts as a portion, one tablespoon of tomato puree counts as a portion, as do baked beans, canned fruit, and raisins.

Anyway I digress, use what you have but remember it's a good idea to eat as many colours of vegetables as you can, as each colour has different health benefits.

Can you use frozen vegetables?

Yes, you can dig in your freezer to see what frozen vegetables you have to add to this vegetable balti too.

And no need to defrost them as the water will evaporate as they cook and they will crisp up in a hot oven just like fresh veg does.

Frozen vegetables can be more nutritious than fresh vegetables (as they are frozen quickly after they are picked) and cheaper too.

What you need to make the best roasted vegetable balti

Here are the simple ingredients you need to make this gorgeous balti curry recipe.

Curry sauce ingredients

• Mild oil - vegetable oil, sunflower oil or olive oil
• Onion - I prefer a standard white onion over red onion for this curry recipe
• Garlic
• Ground turmeric
• Ground cumin
• Ground coriander
• Chilli powder
• Tinned tomatoes - I use chopped tomatoes, but tinned plum tomatoes can be crushed into the sauce, with your hands or a wooden spoon
• Water - there's no need for vegetable stock for this sauce, some cold water will do to thin the sauce
• Balti paste - just make sure it's vegan
• Tomato puree
• Mango chutney - my secret ingredient
• Salt - just a pinch

Roasted vegetable ingredients

• Olive oil
• Carrot
• Mushrooms
• Red pepper - bell peppers
• Broccoli
• Cauliflower
• Baby Corn
• Mangetout
• Salt & black pepper

As I said before, you can vary the vegetables, although this is a fabulous combination.

It's also nice served topped with some fresh coriander for that finishing touch, although not everyone appreciates coriander (also known as cilantro), so do check with your guests.

Suitable for vegetarians, vegans and those on a gluten-free diet, this homemade curry is completely plant-based.

The full printable recipe card with ingredients, method, notes and calories is at the bottom of the page, either scroll down or use the jump to recipe button at the top of the page.

I hope you try this delicious vegetable balti recipe.

Love a bit of spice? Try Gochujang Chickpea Smash Sandwiches for lunch this week.

What to serve with a vegetable balti curry

I serve this veggie balti with basmati rice, but if you want more of an Indian feast, here are a few ideas.

• Poppadoms
• Naan bread
• Chapatis - try this easy recipe for homemade chapatis (a simple Indian bread, sometimes known as roti in Indian cuisine)
• Onion bhajis - or try these easy air fryer vegetable bhajis
• Vegetable samosas
• Mango chutney - try this simple recipe for hot mango chutney
• Crispy Spiced Aloo Tikki - potato balls

Sometimes rice will do and other times, you just want a full-on banquet!

Storing vegetable balti

Once cool, this easy curry can be stored in an airtight container in the fridge for 3-4 days and reheated before serving.

To cool it quicker, spoon it into the container and leave it with the lid off until cool.

Can you freeze vegetable curry?

Yes, vegetable curry freezes well, but this balti only makes 3 generous portions (or 4 smaller portions), so you may find you use it all.

Once cool,  store it in a labelled freezer bag or freezer-friendly airtight container for 3-4 months.

Leave in the fridge overnight to defrost before reheating.

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Remember and say hi. I'm always happy to chat and answer questions.

How to make roasted vegetable balti

A step-by-step photo guide followed by a full printable recipe. 

Step 1

• Preheat the oven.
• Cut the veg into chunks or small florets.
• Place in a large roasting tin (baking sheet), drizzle with a little olive oil, and season with salt and pepper, toss to coat then spread out in a single layer.
• Cook until charred at the edges.
• While the vegetables are roasting, make the sauce.
• In a large pan, casserole pan, frying pan or wok, saute the onion and garlic in a little oil until soft.
• Add the spices and mix in.

Step 2

• Warm the spices through for a couple of minutes.
• Now add the tomatoes, puree, paste and chutney.
• Add water to thin the sauce down and mix well.
• Allow the balti sauce to come to a simmer, then cook on a low heat while the vegetables cook.

Step 3

• Season with a pinch of salt and taste to check the seasoning. I don't think it needs more than that.
• Add the roasted vegetables and stir in to coat in the sauce.
• Serve with basmati rice.
• Enjoy!

curry, vegetable balti, vegan curry, vegan balti, quick vegetable curry

Dinner

Indian

Yield: 3-4 servings

Author: Jacqueline Meldrum

BEST Roasted Vegetable Balti - Easy Curry Recipe

This has to be the BEST roasted vegetable balti. An easy homemade curry with the most gorgeous balti sauce that's not too hot but full of flavour.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

Roasted Vegetables

• 1 tablespoon olive oil
• 1 carrot, peeled and sliced
• ½ small cauliflower, cut into florets then halved or quartered (depending how big they are)
• ½ broccoli, cut into florets and halved
• 1 red pepper, stalk removed and deseeded, then cut into chunks
• 10 baby corn, halved
• 10 mangetout, halved
• 4 large chestnut (or white) mushrooms, quartered
• 1 pinch salt and black pepper

Balti Sauce

• 1 tablespoon olive oil (sunflower oil and vegetable oil are ok too)
• 1 onion, peeled, halved and thinly sliced
• 3 cloves garlic, peeled & crushed or finely grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon chilli powder (more if you like heat, this curry is more spiced than hot)
• 400g (14 oz) tin chopped tomatoes (then half fill the empty tin with water and add that too)
• 3 tablespoons balti paste
• 3 tablespoons mango chutney
• 2 tablespoons tomato puree
• 1 pinch salt

Instructions

1. Preheat the oven to 220c / 200c fan / 425f / gas mark 7.
2. Cut the veg into chunks or small florets.
3. Place the vegetables into a large roasting tin (or baking sheet), drizzle with a little olive oil, and season with salt and pepper, toss to coat then spread out in a single layer.
4. Cook until charred at the edges for 20 - 25 minutes.
5. While the vegetables are roasting, make the sauce. In a large pan, casserole pan, frying pan, or wok, saute the onion and garlic in a little oil until soft.
6. Add the turmeric, cumin, coriander, and, chilli powder and mix in. Warm through for a couple of minutes. You can add more chilli powder if you want heat.
7. Now add the chopped tomatoes, tomato puree, balti paste and mango chutney. Then half fill the empty tomato can with water, and add the water to the sauce and mix well.
8. Allow the balti sauce to come to a simmer and cook on a low heat while the vegetables roast.
9. Season with a pinch of salt and taste to check the seasoning. I don't think it needs more than that.
10. Add the roasted vegetables and stir to coat in the sauce.
11. Serve with basmati rice.
12. Enjoy!

Notes

• Vegetables - This is a good vegetable mixture, but you can vary the vegetables and you can use frozen vegetables (no need to defrost).
• Storing Curry - Once cool, this curry can be stored in an airtight container in the fridge for 3-4 days and reheated before serving.
• Freezing Curry - Once cool, store it in a labelled freezer bag or freezer-friendly airtight container for 3-4 months. Leave in the fridge overnight to defrost before reheating.

Calories

3 portions = 359 calories per serving (I serve this as a 3 portion curry)

4 portions = 269 calories per serving (if serving as a 4 portion curry, I add extra side dishes like naan and onion bhajis)

Nutrition Facts

Calories

269.2

Fat (grams)

9.45 g

Sat. Fat (grams)

1.39 g

Carbs (grams)

43.6 g

Fiber (grams)

8.38 g

Net carbs

35.25 g

Sugar (grams)

19.9 g

Protein (grams)

9.03 g

Sodium (milligrams)

689.94 mg

Cholesterol (grams)

0 mg

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