Mixed Vegetable Masala
This Indian-style stew gets spicier as it sits, so if you prefer milder flavors, serve it immediately.
Ingredients
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1 1-inch piece fresh ginger, sliced
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2 cloves garlic, peeled
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1 15-ounce can diced tomatoes
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1/2 teaspoon cayenne pepper
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2 tablespoons canola or vegetable oil
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1 medium onion, chopped (1 cup)
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1 small yellow bell pepper, diced (1 cup)
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2 medium boiling potatoes, peeled and cubed (1 cup)
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2 medium carrots, sliced (1 cup)
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1 1/2 teaspoons garam masala
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1/2 teaspoon chili powder
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2 cups cauliflower florets (3/4 pound)
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1/2 cup light coconut milk
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
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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Recommended Recipe:
Aloo Ghobi
The multiplicity of flavors in the curry powder and garam masala shine through in this vegetable stew.
See Recipe