BBC Good Food Vegetable Balti Recipe: Easy & Flavorful Meal

If you’re seeking a vibrant, aromatic curry that’s bursting with color and flavor, look no further than this BBC Good Food Vegetable Balti recipe. This classic vegetarian curry brings together a bounty of fresh vegetables, warming spices, and a lively tomato-based sauce for a meal that’s as healthy as it is satisfying.

Whether you’re a long-time lover of Indian cuisine or just dipping your toes into homemade curries, a balti is the perfect introduction. It’s quick to prepare, easily adaptable, and ideal for busy weeknights or relaxed weekend feasts.

What makes a balti special is its bold, layered flavors and the way it encourages you to use whatever seasonal vegetables you have on hand. You don’t need exotic ingredients or fancy equipment—just a big pan, a handful of spices, and a sense of adventure.

Pair it with fluffy rice, naan, or even a batch of homemade vegan bread for a truly comforting meal that everyone at the table will adore.

Why You’ll Love This Recipe

• Vibrant and Healthy: Packed with a variety of colorful vegetables, this balti is a feast for both the eyes and the palate.
• Quick and Easy: Ready in under an hour, it’s the perfect choice for a wholesome weeknight dinner.
• Customizable: Swap in your favorite veggies or whatever you have lurking in the fridge—this dish is wonderfully forgiving!
• Vegan & Gluten-Free: Naturally plant-based, making it suitable for a range of dietary preferences.
• Freezer-Friendly: Store leftovers for a fuss-free meal later in the week.
• Restaurant-Style Flavor: Enjoy all the complexity and depth of a takeaway curry, made fresh at home.

Ingredients

Equipment

• Large non-stick frying pan or wok (a balti pan is ideal but not essential!)
• Wooden spoon or spatula for stirring
• Sharp knife and cutting board for prepping vegetables
• Measuring spoons and cups
• Grater for the ginger
• Small bowl for mixing spices (optional)
• Ladle for serving

Instructions

1. Prepare your vegetables.

   Wash and chop all the veggies: slice the onion, dice the pepper, slice the carrot and courgette, break the cauliflower into small florets, and trim the green beans. Grate the ginger and crush the garlic.

2. Heat the oil and sauté aromatics.

   Warm the sunflower or vegetable oil in your pan over medium heat. Add the sliced onion and fry gently for about 5 minutes, until softened and lightly golden.

3. Add garlic, ginger, and chili.

   Stir in the crushed garlic, grated ginger, and chopped green chili. Fry for another 1-2 minutes until fragrant.

   Be careful not to burn the garlic!

4. Spice it up.

   Sprinkle in the ground cumin, coriander, turmeric, and half the garam masala. Stir constantly for 1 minute to toast the spices and release their aroma.

5. Add tomato and base sauce.

   Stir in the tomato puree, then add the canned chopped tomatoes. Cook for 3-4 minutes, until the tomatoes start to break down and the sauce thickens slightly.

6. Add the hearty vegetables.

   Add the diced red pepper, sliced carrot, courgette, cauliflower florets, and green beans. Stir well to coat in the sauce.

7. Add stock and simmer.

   Pour in the vegetable stock and bring to a gentle simmer. Cover and cook for 10-12 minutes until the vegetables are just tender but still hold their shape.

8. Add peas and finish seasoning.

   Tip in the frozen peas and remaining garam masala. Season with salt to taste.

   Simmer uncovered for another 3-5 minutes, until the peas are heated through and the sauce reaches your desired consistency.

9. Garnish and serve.

   Remove from the heat. Scatter over plenty of chopped fresh coriander and serve with lemon wedges on the side.

For extra flavor, cook your spices until they’re just starting to stick to the pan before adding the tomatoes. This “blooming” unlocks their full aroma!

Tips & Variations

• Change up the veggies:

  Try sweet potato, aubergine (eggplant), mushrooms, or spinach. Whatever’s in season or your fridge is fair game.

• Protein boost:

  Add drained chickpeas, cubed firm tofu, or even some cooked lentils for extra protein and texture.

• Adjust the heat:

  For a milder balti, use half a chili or skip it entirely. For more heat, leave the seeds in or add a pinch of chili powder.

• Make it creamy:

  For a richer sauce, stir in a splash of coconut cream or a swirl of plain vegan yogurt just before serving.

• Meal prep magic:

  This balti tastes even better the next day! Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months.

“The best curries are the ones you make your own—don’t be afraid to experiment with different vegetables and spice levels.”

Nutrition Facts

Note: Nutrition values are approximate and will vary based on your choice of vegetables and any additions.

Serving Suggestions

• With rice:

  Serve over steaming basmati or pilau rice for a classic pairing.

• With bread:

  Pair with naan, chapatis, or soft vegan bread machine loaves to scoop up the sauce.

• As part of a feast:

  Offer alongside other Indian-inspired dishes like Instant Pot vegetarian curries or creamy vegan bechamel sauce pasta for variety.

• Toppings:

  Scatter with extra coriander, a dollop of yogurt, or a sprinkle of toasted seeds for crunch.

• Side salads:

  Serve with a simple cucumber-tomato salad for freshness and contrast.

Conclusion

This BBC Good Food Vegetable Balti recipe is a celebration of wholesome, plant-based ingredients and bold, warming spices that bring comfort and nourishment in every bite. It’s a dish that’s easy enough for busy weeknights yet special enough for sharing with family and friends.

The beauty of balti lies in its versatility—swap in your favorite veggies, adjust the heat as you please, and make it your own.

If you enjoyed this curry, why not explore even more vibrant vegetable dishes? Try the Peruvian Vegetable Recipes for Flavorful Healthy Meals for new ideas, or end your meal on a sweet note with a Vegetarian Date Cake.

For more hearty mains, check out Veg Recipes for Slow Cooker—perfect for effortless meal planning. With this balti and these creative recipes, you’ll never run out of ways to make vegetables the star of your table!

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