Mixed Vegetable Masala
Recipe from
Vegetarian Times
This Indian-style stew gets spicier as it sits, so if you prefer milder flavors, serve it immediately.
Servings:
Serves 4
Ingredients
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11-inch piece fresh ginger, slicedsee savings
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2cloves garlic, peeledsee savings
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115-ounce can diced tomatoessee savings
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1/2 teaspooncayenne peppersee savings
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2 tablespoonscanola or vegetable oilsee savings
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1medium onion, chopped (1 cup)see savings
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1 smallyellow bell pepper, diced (1 cup)see savings
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2medium boiling potatoes, peeled and cubed (1 cup)see savings
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2medium carrots, sliced (1 cup)see savings
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1 1/2 teaspoonsgaram masalasee savings
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1/2 teaspoonchili powdersee savings
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2 cupscauliflower florets (3/4 pound)see savings
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1/2 cuplight coconut milksee savings
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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 saute 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.
Nutrition information
Per serving: Calories 200, Total Fat 10 g, Saturated Fat 2 g, Sodium 465 mg, Carbohydrate 26 g, Fiber 6 g, Protein 4 g, Sugars 10 g.
Percent Daily Values are based on a 2,000 calorie diet
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