Monday, August 30, 2010

Mixed Vegetable Masala

Oh, I loved this dish! I think it was one of the best curry dishes I have ever made. I would make it again tomorrow. Heck, I would make it again today!

Mixed Vegetable Masala
(adapted from Vegetarian Times)
Serves 4-6

3 cloves garlic
1 (15 ounce) can diced tomatoes
1/8 teaspoon ginger powder
½ teaspoon crushed red pepper flakes
1 tablespoon vegetable oil
1 medium red onion, chopped (1 cup)
1 yellow pepper, diced (1 cup)
2 potatoes, peeled and cubed (1 cup)
2 carrots, sliced (1 cup)
1 ½ teaspoons curry powder
½ teaspoon chili powder
2 medium-sized zucchini, cut into chunks (2 cups) (substitute cauliflower in the winter months)
½ cup coconut milk
salt and pepper

1) Pulse garlic in food processor until finely chopped. Add tomatoes with juice, ginger powder, and crushed red pepper flakes, and pulse until combined. Set aside.
2) Heat oil in large pan over medium heat. Add onion and bell pepper, and sauté 10 minutes, or until softened. Stir in potatoes, carrots, curry powder, and chili powder. Cover, reduce heat to medium-low, and cook 10 minutes, stirring occasionally.
3) Add zucchini, tomato mixture, and ½ cup water. Simmer 20 to 30 minutes, until vegetables are softened. Remove from heat, and stir in coconut milk. Season to taste with salt and pepper. Enjoy!

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...