Vegetable Masala

"In 'Vegan Fire and Spice' by Robin Robertson. Recommend to serve over freshly cooked basmati rice."
 
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Ready In:
1hr 35mins
Ingredients:
12
Serves:
6
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ingredients

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directions

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

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Reviews

  1. A really great vegetarian recipe! I usd half a green bell pepper, and half a red bell pepper, just to get a range of colour, and it did come out looking very nice. I do have to agree with the other review, it did come out a little bit faster than the instructions indicated, but it still came out delicious!
     
  2. This was a really nice, versatile dish. I didn't have zucchini, so I used some fresh green beans that needed to used up. The only other change was to use tomatoes with green chilis, as I had no plain ones. If I make this substitution again, I will probably cut back on the garam masala. It had quite a lot of spice to it, although DH thought it was just right. And it came together much faster than estimated, maybe 45 minutes total. This recipe goes into my rotation!!
     
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