Vegetable Balti Curry

Vegetable Balti Curry
Home Cooking



I don't have to say it again but I do love curry. Curry + vegetables = vegetarian curry = I'm enjoying my food guilt-free because it's healthy.

This post will be pretty short and sweet because there wasn't a lot of cooking or preparation involved. Perfect for mid-week after work meals.

Even though I've had a shockingly bad experience with supermarket bottled Indian curry sauce, I gave it another go. Due to laziness. And due to the fact that I didn't want to buy a million ingredients to use for the one dish.


Vegetable Balti Curry
Serves 2-3

Ingredients:

• 1/4 small butternut pumpkin
• 1/4 small head of cauliflower, cut into chunks
• cup of baby spinach leaves
• 200ml balti curry simmer sauce (replace with whatever curry sauce you prefer. The description given for balti was creamy + almondy which I thought would go nice with the veggies I chose)
• 1/2 tbsp palm sugar
• dollop of natural yogurt (+ more to serve)

Procedure:

1. Microwave the pumpkin, skin-side up for 4min on high. Once done and cooled enough to handle, remove flesh from skin and cut into large chunks.2. Heat some vegetable oil in a large wok. Add a bit of the curry sauce and stir till fragrant. Dry fry the pumpkin pieces and cauliflower to seal.
3. Add 1-2 cups of water (enough to cover the veggies) and pop the lid on. Keep cooking on high till the veggies are tender.4. Remove lid to evaporate most of the water left in the wok. Add the remainder of the curry sauce and stir to coat vegetables evenly.
5. Taste test - if necessary, add some palm sugar (for sweetness), yogurt (or coconut cream for creaminess), spices (for... well, spiciness obviously).
6. Stir in the spinach in the last moment until all wilted.
7. Serve with steamed basmati rice. I also served with some toasted mountain bread and another dollop of natural yogurt.

 
This curry is fast, healthy, tasty and filling. What more could you want?