Vegetable Balti
A delectable vegan Vegetable Balti, packed with veggies like onions, scallions, red peppers, potatoes and mushrooms. Mix it all up with a flavorful balti sauce that you can make ahead and store.
Servings: 3 batches
Calories: 237kcal
Ingredients
- 15 button mushrooms (or crimini, halved or quartered)
- 1 medium red onion (diced)
- 2 green peppers (diced)
- 2 potatoes
- 3 green onions (scallions/spring onions, chopped)
- 1 teaspoon avocado oil or any neutral oil
For the balti sauce
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- ¼ teaspoon fenugreek seeds
- 4 green cardamom pods
- 4 cloves
- 2 bay leaves
- 3 dry red chili peppers
- ½ teaspoon turmeric
- 3 teaspoon curry powder
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon onion powder
- 1 medium tomato, (diced)
- 2 tablespoon vinegar
- 1 tablespoon avocado oil or any neutral oil
Instructions
- Place potatoes in a microwave safe bowl with 1 inch of water and zap for 10 minutes until the potatoes are cooked through. Peel and cut in a dice.
- Make the Balti Sauce:
- Heat a skillet. Dry-roast the bay leaves, coriander, cumin, fennel, fenugreek, mustard, cardamom, cloves, bay leaves and chilies until they are slightly darker and fragrant, about three to four minutes,
- Turn off the heat, remove the ingredients to a blender, and to the hot skillet add the turmeric, curry powder, onion powder, garlic powder and ginger powder. Stir a bit to roast in the hot skillet without turning on the heat. Add to the blender.
- Add the vinegar, tomato and oil to the blender. Blend into a very smooth paste.
- Make the Vegetable Balti:
- Heat the oil in a wok. Add the onions, stir-fry over high heat for a couple of minutes, then add the green peppers and mushrooms.
- Cook over high heat, stirring frequently, for about eight to 10 minutes or until the vegetables are cooked but still have some bite. Add the potatoes.
- Add a third of the Balti sauce. Stir well, and continue to cook over medium heat for about five to seven minutes. Add salt to taste.
- Garnish with the chopped spring onions. Serve hot.
- Hot tip: this tastes even better the next day, when the flavors have had a chance to sit together and meld.
Nutrition
Calories: 237kcal | Carbohydrates: 38g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Sodium: 33mg | Potassium: 1334mg | Fiber: 10g | Sugar: 7g | Vitamin A: 774IU | Vitamin C: 94mg | Calcium: 118mg | Iron: 8mg