Mixed Vegetable Masala
Vegetarian Times Issue: November 1, 2008 p.83
This Indian-style stew gets spicier as it sits, so if you prefer milder flavors, serve it immediately.
Directions
1. Pulse ginger and garlic in food processor until finely chopped. Add tomatoes with juice and cayenne pepper, and pulse until combined. Set aside.
2. Heat oil in saucepan over medium heat. Add onion and bell pepper, and sauté 10 minutes, or until softened. Stir in potatoes, carrots, garam masala, and chili powder. Cover, reduce heat to medium-low, and cook 10 minutes, stirring occasionally.
3. Add cauliflower, tomato mixture, and 1/2 cup water. Simmer 20 minutes. Remove from heat, and stir in coconut milk. Season with pepper.
ingredient list
Serves 4
- 1 1-inch piece fresh ginger, sliced
- 2 cloves garlic, peeled
- 1 15-oz. can diced tomatoes
- ½ tsp. cayenne pepper
- 2 Tbs. canola or vegetable oil
- 1 medium onion, chopped (1 cup)
- 1 small yellow bell pepper, diced (1 cup)
- 2 medium boiling potatoes, peeled and cubed (1 cup)
- 2 medium carrots, sliced (1 cup)
- 1½ tsp. garam masala
- ½ tsp. chili powder
- 2 cups cauliflower florets (¾ lb.)
- ½ cup light coconut milk
Nutritional Information
Per :
| Calories |
200 |
| Protein |
4g |
| Total Fat |
10g |
| Saturated Fat |
2g |
| Carbs |
26g |
| Choelsterol |
0mg |
| Sodium |
465mg |
| Fiber |
6g |
| Sugar |
10g |
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I made this recipe last night, and it rocks! The spice blend delivers a healthy kick to the sinuses but is balanced enough to not overwhelm the tongue. This is a winter keeper!
i love this recipe! i found it in one of my old magazines after having lost it for 6 months. i searched it online so i can never lose it again! it is seriously THAT GOOD. thanks VT!