Vegan Vegetable Masala

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. Serve piping hot over a bed of rice or quinoa.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 251 Calories

Ingredients

• ½ teaspoon salt
• 2 cloves garlic, minced
• ½ teaspoon paprika
• ½ onion, chopped
• 1 (15 ounce) can tomato sauce
• 1 red bell pepper, chopped
• 1 teaspoon garam masala
• ½ teaspoon ground cumin
• 2 carrots, chopped
• 1 teaspoon canola oil
• 1 teaspoon ground coriander
• 1 tablespoon pure maple syrup
• 1 cup coconut milk, or more to taste
• 1 jalapeno, chopped
• 1 medium potato, peeled and chopped
• 1 cup cauliflower florets, broken into bite size pieces

Recipe Instructions

Step 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.

Step 2

Add coconut milk and maple syrup and heat until warm. Taste sauce, adding more coconut milk or spices needed.

Step 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.