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Vegetable Masala

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“In 'Vegan Fire and Spice' by Robin Robertson. Recommend to serve over freshly cooked basmati rice.”
READY IN:
1hr 35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Steam the carrots and potatoes over boiling water until just tender, about 15 minutes; set aside.
  2. Heat the oil in a large pot over medium heat; add in onion, garlic, and ginger; cook/stir for 5 minutes to soften.
  3. Add in bell pepper, zucchini, tomatoes, and reserved carrots/potatoes.
  4. Stir in water, garam masala, and salt; cover and simmer until the vegetables are tender, about 15 minutes.
  5. Stir the vegetables, mashing some of the potatoes to create a sauce; taste to adjust seasonings.

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