Easy Balti Curry
We love curries, this Balti Curry is so easy to make, comforting and a total crowd pleaser. Only takes 20 minutes to make and is gluten free. Great for batch cooking too!
Takes: 20 mins | Makes: 4 Servings | Difficulty: Beginner
This Balti curry recipe is a delicious rich tomato based curry dish. In this recipe we like to use pumpkin when it’s in season but you can easily use sweet potato or butternut squash and make it any time of year. We like to leave the skin on our veg where possible as thats where lots of the fibre is. Balti curry recipes like many Indian dishes uses a lot of spices to give a great depth of flavour but don’t worry if you don’t have all the ground spices to hand you can simply use curry powder and a bit of chilli if you like. We love this recipe as it’s really adaptable to whatever you have in the fridge and cupboard, simply use your favourite veg and cooked beans and any leafy greens you like.
FAQ – frequently asked questions
Yes of course, when pumpkins are not in season we love to just replace them with equal portion of similar veg such as sweet potato or butternut squash or even carrots.
No problem, simply use an equal amount of curry powder in place of all the different spices.
Yes indeed it freezes really well and heats up great.
Store it in a reusable tub in the fridge. It will last for 2 days in the fridge.
Yes indeed, white onions, green onions, leeks or even scallions can work in place, the onions function as the base flavours
It will last for 2 days in the fridge
Yes
Serving suggestions for this Easy Balti Curry?
Our favourite Curry recipes
Easy Balti Curry
Takes
Serves 4
Ingredients
- 400 g tin cooked butterbeans
- 400 g tin cooked chickpeas
- 1 large onion
- 2 cloves garlic
- 5 cm piece fresh ginger
- ½ tsp chilli flakes (optional, omit for a milder curry)
- ½ tsp ground cinnamon
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp salt
- 400 g tin chopped tomatoes
- 400 g tin low-fat coconut milk
- 650 g pumpkin or squash
- 90 g baby spinach
- 15 g fresh coriander/cilantro or herb of choice
- 200 ml water
Instructions
- Drain and rinse the butterbeans and chickpeas (or beans of choice). Roughly chop the fresh coriander (or herb of choice) for garnish.
- Blend or finely chop the onion, ginger, and garlic. Add to a pan with the chilli flakes and ½ tsp salt. Cook over medium heat until the onions are soft and lightly browned, about 5 minutes. If the mixture begins to stick to the pan, add a couple of tablespoons of water to deglaze.
- Add the chopped pumpkin or squash along with a generous pinch of salt and 4 tbsp water. Cover the pan with a tight-fitting lid and cook for 5-10 minutes until the pumpkin or squash begins to soften. If the mixture sticks, add another 1-2 tbsp water.
- Add the chopped tomatoes, coconut milk, spices, and 200ml water. Stir in the remaining ½ tsp salt. Cook for another 5 minutes, stirring occasionally.
- Finally, add the baby spinach and stir through until wilted. Garnish with fresh coriander and serve with your favourite cooked grain or naan bread. Enjoy!
Notes
Nutrition
Video
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9 Comments
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Steve says:
We cooked this recipe with friends from Canada and they loved it – super easy to make and made a wonderful autumn dish -
Jess says:
Just made this for dinner. Super easy to make. Served over brown rice and it was outstanding. -
Susan Glew says:
That looks delish, lovin’ your healthy recipes, thankyou -
Sadie says:
Loved this dish, will defiantly make it again 😋 -
Nors says:
This was the first dish that I made from the Happy Pear ( Great name, describes you well ) A chilly Canadian Night was warmed up by this delicious dinner! We loved it and the next day, the left overs were just as tasty 🙂 Thank you so much for making eating healthy both easy and entertaining <3 -
One of my favorite recipes even if there is no mention when to add the chickpeas and butter beans to the pot 😋 blooming lovely 😋 -
Chirene says:
Am trying it now but when do I add the beans and chickpeas?
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Abigail Caine says:
In response to video – yes please to all the spices, I’m loving the learning and freedom of not using a bought mix. Looks delicious, cooking tonight.
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Lisa says:
This tastes great but it doesn’t say when to add the beans and chickpeas, please can this be updated?
9 Comments
We cooked this recipe with friends from Canada and they loved it – super easy to make and made a wonderful autumn dish
Just made this for dinner. Super easy to make. Served over brown rice and it was outstanding.
That looks delish, lovin’ your healthy recipes, thankyou
Loved this dish, will defiantly make it again 😋
This was the first dish that I made from the Happy Pear ( Great name, describes you well ) A chilly Canadian Night was warmed up by this delicious dinner! We loved it and the next day, the left overs were just as tasty 🙂 Thank you so much for making eating healthy both easy and entertaining <3
One of my favorite recipes even if there is no mention when to add the chickpeas and butter beans to the pot 😋 blooming lovely 😋
Am trying it now but when do I add the beans and chickpeas?
In response to video – yes please to all the spices, I’m loving the learning and freedom of not using a bought mix. Looks delicious, cooking tonight.
This tastes great but it doesn’t say when to add the beans and chickpeas, please can this be updated?