Vegan Vegetable Masala
Description
Customize this Indian-inspired vegan vegetable masala recipe by using any of your favorite vegetables, and throwing in a protein like seitan, tofu, or tempeh.
Ingredients
•
1 teaspoon canola oil
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1/2 onion, chopped
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2 cloves garlic, minced
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1 jalapeno, chopped
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1 teaspoon ground coriander
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1 teaspoon garam masala
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1/2 teaspoon ground cumin
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1/2 teaspoon paprika
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1/2 teaspoon salt
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1 (15 ounce) can tomato sauce
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1 cup coconut milk, or more to taste
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1 tablespoon pure maple syrup
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2 carrots, chopped
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1 medium potato, peeled and chopped
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1 red bell pepper, chopped
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1 cup cauliflower florets, broken into bite size pieces
Directions
1
Heat oil in a large saute pan over medium heat. Add onion, garlic, and jalapeno peppers and cook until onion is soft and translucent, about 5 minutes. Stir in coriander, garam masala, cumin, paprika, and salt; saute until fragrant, about 1 minute. Pour tomato sauce into the pan and simmer until thickened, about 15 minutes.
2
Add coconut milk and maple syrup and heat until warm. Taste sauce, adding more coconut milk or spices needed.
3
Add carrots, potato, bell pepper, and cauliflower florets to sauce; toss well to coat. Cover, and simmer until vegetables are crisp, but fork-tender, about 10 minutes. Serve hot.