Vegetable Masala
Vegetable Masala is packed with rich spices and a variety of veggies, making it a creamy, hearty, and flavor-packed curry!
Servings: 6 servings
Cost: $8.41
Equipment
Ingredients
- 3 tablespoons coconut oil melted
- 5 tablespoons unsalted butter divided
- 1-1/2 cups finely diced red onion 1 large onion
- 1-1/2 cups thinly sliced carrots 4 large carrots
- 1 cup diced red pepper 1 pepper
- 3 cups diced gold potatoes 4 potatoes
- 1 cup chopped cauliflower
- 1 teaspoon sugar
- 2-1/2 tablespoons finely minced garlic 5 cloves
- 2 tablespoons peeled and finely minced ginger 1-1/2 inch piece
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can crushed tomatoes I like fire-roasted
- 1-2/3 cups vegetable broth
- 1/4 cup + 2 tablespoons heavy cream
- 1 cup frozen sweet peas
- 1/3 cup finely diced cilantro or parsley
- Serving suggestions see note 1
Seasonings
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 1 tablespoon paprika
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon cayenne pepper optional
- Salt and pepper
Instructions
- Finely dice red onion and pepper (or use a food processor). Wash and thinly slice the carrots. Dice the potatoes into ½-inch pieces (no need to peel). Chop the cauliflower into small pieces. Mince the garlic and ginger (or add to food processor).
- Heat a large cast-iron pot over medium-high heat. Add coconut oil and 2 tablespoons butter. Once melted, add onion, carrots, bell pepper, potatoes, and 1 teaspoon salt. Sauté for 8–10 minutes, stirring occasionally.Add garlic, ginger, and sugar; sauté for 2 more minutes, stirring frequently.
- Reduce heat to medium. Add all seasonings, tomato paste, plus salt & pepper (I add ½ tsp each). Stir constantly for 3 minutes until the tomato paste darkens and everything is fragrant. (Lower heat if anything starts burning.)
- Add cauliflower and crushed tomatoes; stir for 1 minute, scraping up any browned bits from the bottom. Stir in vegetable broth and press the veggies below the liquid.Bring to a gentle simmer (bubbling at the edges), then reduce heat slightly. Simmer 15–20 minutes, stirring occasionally, until veggies are fork-tender and the sauce has thickened. (If needed, slightly increase heat to thicken.)
- Reduce to lowest heat. Stir in heavy cream and the remaining 3 tablespoons of butter until melted. Remove from heat. Stir in frozen peas and cilantro. Taste and adjust seasoning—you may need 1–2 teaspoons sugar depending on the acidity of the tomatoes.
- Serve over rice with a squeeze of lemon, add cucumber raita if you like, and enjoy with warm naan!
Video
Notes
Note 1: Serve with lemon wedges, basmati rice, cucumber raita, and/or warm naan.
- To make basmati rice, rinse 1 cup in a fine-mesh sieve until the water runs clear, then soak it in water for 5–10 minutes. Bring a large pot of water to a rolling boil, drain the soaked rice, and add it to the pot. Cook for 5-10 minutes or until tender, then drain and fluff with a fork.
- For a quick cucumber raita, mix ½ cup Greek yogurt, ½ cup chopped cucumber, 2 tablespoons cilantro, 2 teaspoons green onions, and ¼ teaspoon each of cumin, coriander, and sea salt in a bowl. Stir well and refrigerate until ready to serve.
- To warm naan, lightly spray both sides with cooking spray and grill over an open flame for 10–20 seconds per side until slightly charred. If using an oven, preheat to 200°F, stack the naan, wrap it in foil, and heat for 5 minutes.
Nutrition
Serving: 1serving | Calories: 424kcal | Carbohydrates: 44g | Protein: 8g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 52mg | Sodium: 236mg | Potassium: 1261mg | Fiber: 9g | Sugar: 12g | Vitamin A: 6197IU | Vitamin C: 123mg | Calcium: 99mg | Iron: 4mg