Vegetable Masala

ratherbeswimmin''s Note:

In 'Vegan Fire and Spice' by Robin Robertson. Recommend to serve over freshly cooked basmati rice.

• Total Time: 1 hrs 35 mins
• Prep Time: 1 hrs
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 2 cups baby carrots
• 2 russet potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons minced fresh ginger
• 1 red bell peppers or 1 green bell pepper, chopped
• 2 small zucchini, halved lengthwise and cut into 1/4-inch slices
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 2/3 cup water
• 1 tablespoon garam masala
• 1 teaspoon salt

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.

Reviews

[Studentchef]

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!

[anne in apex]

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!!