Regional Dishes
Balti Vegetable Curry
Prep Time
15 min
Cook Time
35 min
Servings
4
Calories
150
A quick stir-fry curry with mixed vegetables in a spicy tomato-onion sauce.
Ingredients
4-5 cups mixed vegetables (spinach, mushrooms, cauliflower, potatoes, peas)
2 cups Balti Sauce (recipe below)
Salt to taste
Fresh cilantro for garnish
Garam masala for garnish
Basmati rice for serving
Balti Sauce:
3 serrano peppers, roughly chopped
2 large onions, sliced
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon turmeric
1 teaspoon garam masala
1 (14.5 oz) can chopped tomatoes
1/2 cup cilantro leaves
1 teaspoon salt
Instructions
For Balti Sauce:
1. Heat nonstick pan with cooking spray.
2. Stir-fry peppers, onions, garlic, and ginger until soft.
3. Add remaining ingredients, bring to boil.
4. Lower heat, simmer 20 minutes.
5. Cool and puree in blender.
(Keeps refrigerated 1 week or frozen 2 months.)
For Curry:
1. Heat spray in pan, add vegetables and stir-fry 5 minutes.
2. Add Balti Sauce, stir-fry until hot and bubbling.
3. Lower heat, cover, simmer 10-15 minutes until vegetables are cooked.
4. Add stock or water if sauce looks dry.
5. Salt to taste.
6. Garnish with cilantro and garam masala.
7. Serve over basmati rice.
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Nutrition Facts
Per Serving (4 servings)| Calories | 150 |
| Protein | 5,00 g |
| Carbohydrates | 30,00 g |
| Fat | 1,00 g |
Category
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