Vegetable Masala

Vegetable MasalaAs summer turns to fall, there is nothing I enjoy more than kicking up the heat in my recipes. This vegetarian dish combines basic vegetables most households have on hand at all times. The canned coconut milk makes it a quick and easy recipe for the novice chef. Don’t be scared to add more heat!

Vegetable Masala
Yields 6
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  1. 1T coconut oil
  2. 1 onion, chopped
  3. 3 carrots, chopped
  4. 4 celery stalks, chopped (try to make the veggies the same size)
  5. 2 small potatoes, chopped
  6. 2 garlic cloves,  small dice
  7. 1 1/4t paprika
  8. 1 1/4t coriander
  9. 1/2t  ground cardamom
  10. 1 1/2t curry powder
  11. 1 1/2t garam masala (I can usually only find this spice at a specialty shop. )
  12. 1 c green peas
  13. 1 can diced tomatoes
  14. 1c water
  15. 1 15oz can coconut milk
  16. 1 Tablespoon (or less if you don't like spicy) of red chili paste or 1 jalapeno, no seeds.
  1. Add the coconut oil to a large pot and heat over medium heat.
  2. Add the onion, carrots, celery, and garlic to the pot and sauté for about 10 minutes.
  3. Add all spices, water, potatoes, the can of tomatoes and green peas.
  4. Simmer on medium low for another 15 minutes or so with the lid on.
  5. Stir occasionally to make sure you did not lose all the liquid.
  6. When the vegetables become tender, usually after 15 minutes, turn heat to low and add the coconut milk and chili paste.
  7. Simmer until warmed
  8. Serve over rice.
Northwest Healthy Mama

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About Sarah Hoffer

Sarah is an ophthalmic technician turned stay at home mom and wife living on the Olympic Peninsula. Mommy of two free spirited babies and two black labs. She spends her time daydreaming of her next meal and new recipes to try. If she isn't in the kitchen covered in flour, she is in the woods running free with her husband and kids. She loves everything about the pacific northwest. Including the rain. Avid baby-wearer, hopeless daydreamer and eternal optimist. Follow along with her and her family onInstagram.

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