Vegan Indian Balti Curry

Vegan Indian Balti Curry is an aromatic and filling dish, perfect for lovers of Indian cuisine. The curry combines a wealth of spices with vegetables and chickpeas, cooked in a creamy tomato and coconut milk-based sauce. The addition of fresh ginger, garlic and onions adds a deep aroma, while a blend of spices such as cumin, coriander, turmeric and garam masala create a harmonious blend of flavours.

The preparation of this curry is simple and quick. All the ingredients are cooked together, allowing the flavours and aromas to release easily. Vegetables such as potatoes and peppers add volume and texture to the dish, while the chickpeas provide protein, making the dish filling and filling. Coconut milk makes the sauce creamy and velvety, and fresh coriander adds a refreshing note.

Vegan Balti Curry is the perfect dish for lunch or dinner and is sure to please any palate. Served with basmati rice or naan bread, it makes a full, balanced meal that is both healthy and incredibly tasty. This dish is perfect for gatherings with family and friends, bringing an oriental touch to any menu.

Vegan Indian Balti Curry

Portions: 4 Preparation time: 15 minutes Cooking time: 30 minutes 30 minutes

Nutritional values 350 kcal 18g fat

Assessment: 5.0/5

( 1 votes )

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INGREDIENTS

• 1 large onion
• 3 cloves of garlic
• 1 piece of fresh ginger (approx. 2 cm)
• 2 tablespoons vegetable oil
• 2 teaspoons of ground cumin
• 2 teaspoons of ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 tin of sliced tomatoes (400g)
• 1 can of coconut milk (400 ml)
• 2 potatoes
• 1 red pepper
• 1 green pepper
• 1 can of chickpeas (400g), drained and rinsed
• Salt and pepper to taste
• Fresh coriander for garnish

INSTRUCTIONS

Preparation of vegetables:

• Finely chop the onion, garlic and ginger. Peel and dice the potatoes and cut the peppers into strips.

Frying spices:

• In a large pot, heat the vegetable oil. Add the onion, garlic and ginger and fry over a medium heat for 5 minutes until softened and starting to brown.
• Add the ground cumin, coriander, turmeric and garam masala. Fry for a further 2 minutes, stirring to release the flavours.

Adding vegetables and liquids:

• Add the sliced tomatoes, coconut milk, potatoes, chickpeas and peppers. Bring to the boil, then reduce the heat and simmer for 25-30 minutes until the vegetables are soft.

Seasoning:

• Season with salt and pepper to taste. Cook for a few more minutes to allow the flavours to combine.

Serving:

• Serve the curry hot, garnished with fresh coriander. You can serve with basmati rice or naan bread.

NOTES

• Spices: You can adjust the amount of spices to your liking, adding more garam masala or chilli for spiciness.
• Vegetables: You can add other favourite vegetables such as spinach, aubergine or cauliflower.
• Consistency: If the curry is too thick, add a little water or vegetable broth.