Vegetable Masala
Vegetable Masala could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 6 and costs $1.35 per serving. One serving contains 360 calories, 7g of protein, and 14g of fat. This recipe is liked by 241 foodies and cooks. This recipe is typical of Indian cuisine. A mixture of serrano chile, maple syrup, canned tomato sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. Several people really liked this side dish. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by The Green Forks. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is awesome. Similar recipes include Mixed Vegetable Masala, Mixed Vegetable Masala, and punjabi chana masalan or punjabi chole masala | easy chana masala.
Servings: 6
Ingredients:
brown basmati rice, cooked
1 cup canned coconut milk
1 (29 oz) can tomato sauce
1 tablespoon canola or coconut oil
1 tablespoon fresh grated ginger
1 tablespoon garam masala
2 garlic cloves, minced
1 tablespoon pure maple syrup
1 onion, chopped (about 1 cup)
assorted vegetables, cooked (cauliflower, peas, carrots, potatoes, broccoli, peppers, etc.)
½ teaspoon sea salt
1 serrano chile, seeded and chopped (or 1 jalopeño with seeds)
Equipment:
dutch oven
ladle
Cooking instruction summary:
Heat oil in dutch oven set over medium heat. Sauté onion until light golden and tender, about 10 minutes. Add garlic, ginger, serrano, and garam masala; cooking stirring frequent, until fragrant, about 3 minutes.Add tomato sauce, syrup, and salt; bring mixture to a boil then reduce heat and simmer, covered, for 15 minutes.Stir in coconut milk and return to simmer.Stir in vegetables, continue to simmer an additional 5 minutes to heat the vegetables through, and ladle over rice to serve.
Step by step:
1. Heat oil in dutch oven set over medium heat. Sauté onion until light golden and tender, about 10 minutes.
2. Add garlic, ginger, serrano, and garam masala; cooking stirring frequent, until fragrant, about 3 minutes.
3. Add tomato sauce, syrup, and salt; bring mixture to a boil then reduce heat and simmer, covered, for 15 minutes.Stir in coconut milk and return to simmer.Stir in vegetables, continue to simmer an additional 5 minutes to heat the vegetables through, and ladle over rice to serve.
Nutrition Information:
covered percent of daily need
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