Mixed Vegetable Masala

Recipe by Radivu

This is a simplified version of a basic vegetable curry. It's hearty and filling, reasonably spicy but not overpowering. If you are feeling decadent upgrade the coconut milk to full fat. ;)

Top Review by WiGal

As far as ingredients go, I reduced the black pepper to 1/8 teaspoon and doubled the cauliflower, otherwise kept all ingredients and amounts the same as posted. We did not think this too hot. I changed the cooking technique slightly by putting the potatoes, carrots and cauliflower in one steamer bag for microwave, and nuking for 3 minutes to partially cook them which meant I added the cauliflower earlier and reduced the stir fry time for those vegetables from 10 minutes to maybe 5. Not everyone would like doing that but wanted the vegetables to be soft. I covered for last simmering. This would be very good with broccoli. I served ours with rice. Thank you Radivu for sharing. Made for Indian tag game.

Ingredients Nutrition


  1. Pulse ginger and garlic in a blender or food processor until they are both finely chopped. Add the tomatoes with the juice and the cayenne pepper. Pulse together until combined but don't let it turn into a puree. Set aside.
  2. Heat oil in a nonstick pan or large skillet over medium heat. Add onion and bell pepper. Cook, stirring frequently, until softened. About 10 minutes. Stir in potatoes, carrots, garam masala, and chili powder. Cover and cook over medium-low heat for 10 minutes. Stir occasionally to keep from sticking.
  3. Add cauliflower tomato mixture, and 1/2 cup water. Simmer for 20 minutes uncovered.
  4. Remove from heat, stir in coconut milk, and season with pepper.

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