Vegan Indian Balti Curry is a delicious vegan version of the traditional Balti Curry that is popular throughout India. This vegan Balti Curry is a flavorful, spicy dish that is sure to please any vegan or vegetarian. The vegan Balti Curry is made with a variety of vegetables, spices, and herbs, and is served with a side of naan bread or rice.
The vegan Balti Curry is a great way to enjoy the flavors of Indian cuisine without meat or dairy. This vegan Balti Curry is packed with flavor, and is easy to make in just about 30 minutes. The vegan Balti Curry is a wonderful way to get all the flavors of Indian cuisine without having to compromise on being vegan.
The vegan Balti Curry is made with a variety of vegetables such as potatoes, carrots, and mushrooms, as well as a variety of spices such as cumin, coriander, and garam masala. The vegetables are cooked in a curry sauce made with coconut milk and tomato paste. The curry can be spiced up to fit any taste.
To make the vegan Balti Curry, begin by heating oil in a large skillet and adding onions, garlic, and ginger. Cook until the onions are softened, then add the potatoes, carrots, and mushrooms. Cook for a few minutes until the vegetables are tender. Next, add the spices, coconut milk and tomato paste, and simmer until the sauce thickens. Finally, add the cooked vegetables, stirring to combine.
Serve the vegan Balti Curry with a side of naan bread or rice. This vegan dish is sure to please any vegan or vegetarian. Enjoy!
- 1 large onion, diced
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tablespoons of olive oil
- 1 tablespoon of ground cumin
- 1 tablespoon of ground coriander
- 1 teaspoon of ground turmeric
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of cayenne pepper
- 1 can of diced tomatoes
- 1 can of coconut milk
- 2 cups of vegetable broth
- 1 large sweet potato, cubed
- 1 large zucchini, cubed
- 1 red bell pepper, cubed
- 1 cup of fresh or frozen peas
- 2 tablespoons of tamari
- 2 tablespoons of fresh lemon juice
- Salt and pepper, to taste
- 1/2 cup of chopped fresh cilantro, for garnish
1. In a large pot, heat olive oil over medium heat. Add onions and sauté until softened, about 5 minutes.
2. Add garlic and ginger and cook for another minute.
3. Add the cumin, coriander, turmeric, cinnamon, and cayenne pepper and cook for another minute.
4. Add the diced tomatoes, coconut milk, and vegetable broth and bring to a boil.
5. Reduce the heat to low and add the sweet potato, zucchini, bell pepper, and peas. Simmer for 15 minutes, stirring occasionally.
6. Add the tamari, lemon juice, and salt and pepper to taste. Simmer for another 5 minutes.
7. Serve hot, garnished with fresh cilantro. Enjoy!