Prep 20 mins
Cook 40 mins
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. ;)
- 1 teaspoon fresh ginger, minced
- 2 garlic cloves, peeled
- 1 (15 ounce) can diced tomatoes
- 1⁄2 teaspoon cayenne pepper
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1 small yellow bell pepper, diced
- 2 medium boiling potatoes, peeled and cubed
- 2 medium carrots, sliced
- 1 1⁄2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 cup cauliflower floret (1 small head)
- 1⁄2 cup light coconut milk
- 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.
- 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.
- Add cauliflower tomato mixture, and 1/2 cup water. Simmer for 20 minutes uncovered.
- Remove from heat, stir in coconut milk, and season with pepper.
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.
This recipe was much to hot for our taste, despite having reduced the cayenne and chili by half - and we like spicy foods. The instructions also said to cook uncovered, but there wasn't enough liquid in our dish to do that without scorching. I'll make this again, with a lot less chili, and I'll add a green veggie to the mix - I think it needed that.
Delicious and easy to make. We were very pleased with this recipe. Didn't have the liquid issue some reviewers had and we cooked uncovered as recipe indicated. Found the amount of chili and cayenne to be great. I do agree that adding a green vegetable is a nice addition. (We substituted broccoli for the cauliflower because that's what we had in the fridge.) I also threw the onion in with the ginger and garlic (by accident) but it luckily still turned out great. We added a can of chick peas to the recipe to increase the protein content and at the masala over rice as our whole meal. I looked at a lot of other Vegetable Masala recipes online, many of which called for a pressure cooker or included microwaving some of the vegetables. This was a really delicious and easy recipe without any of that nonsense and I highly recommend it.