Vegetable Balti

    45 min

    I love curries, but it is difficult to work some traditional curries into a decent vegetarian or vegan version. Obviously some are vegetarian in the first place. So I set to devising a tofu-based Balti and this is it. Like most curries cooked from scratch, they are actually not as difficult as the long list of ingredients seems at first sight.


    Yorkshire, England, UK
    23 people made this

    Serves: 6 

    • 3 tablespoons sunflower oil
    • 1 medium onion, roughly chopped
    • 2 garlic cloves, roughly chopped
    • 1 (2cm) cube ginger, grated
    • 2 teaspoons Balti curry powder
    • 150g tinned chopped tomatoes
    • 3 tablespoons sunflower oil
    • 500g tofu, cut into 2cm x 2cm pieces
    • 1 green pepper, chopped
    • 150g onion, finely chopped
    • 1 red chilli pepper, cut into 1cm squares
    • 150g button mushrooms, halved
    • 3 teaspoons medium curry powder, ideally vegetable curry powder
    • 2 tablespoons tinned chopped tomatoes
    • 100ml water
    • 1 teaspooon garam masala
    • 1 handful coriander leaves, finely chopped

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Add the 3 tablespoons sunflower oil to a heavy bottomed pan and heat to sizzling hot. Add, then stir fry, the medium onion and garlic until translucent which takes 3 to 4 minutes. Add the fresh ginger and stir once. Add the Balti curry powder and stir in, turning for about half a minute, making sure it does not stick to the pan. Finally add the chopped tomatoes and simmer gently for about 5 minutes.
    2. Blitz the sauce either with a hand held blender or take out and pulse in a Magimix until smooth. Set aside until later.
    3. Preheat the oven to 100 C / Gas 1/4.
    4. Add 1 1/2 tablespoons sunflower oil to a wok and heat until smoking hot. Stir fry the tofu in batches until lightly browned. Put the cooked tofu into the warmed oven. When complete, clean the wok.
    5. Add the remainder of the sunflower oil to the wok and heat until hot and smoking. Add the green peppers, 150g chopped onion, chilli and button mushrooms and stir fry for 4 – 5 minutes, stirring constantly, making sure it does not burn and is fried well.
    6. Tip in the medium curry powder and stir through twice, then add the smooth Balti tomato sauce and mix in plus the 2 tablespoons of chopped tomatoes. Heat until simmering, then add the water and reheat to a simmer, mixing all together. Cook on a gentle simmer for 15 minutes.
    7. Add the cooked tofu pieces and mix together. Add the garam masala. Cook for a further 10 minutes.
    8. About 2 minutes before the end add the chopped fresh coriander and stir through.
    9. Serve hot with naan, plus we like dhal with it.


    This recipe works just as well with Quorn.


    You could replace the first couple of stages with 2 - 3 tablespoons of Balti Paste from the supermarket

    See it on my blog

    See full recipe at Axel Steenberg's Blog

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    Delicious!! Thanks so much for posting. I've made it twice now and it's definitely going to be a regular  -  22 Jul 2014