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.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Cook's Notes:

The more coconut milk you add, the creamier and less spicy the final result will be. I like adding up to a whole can, depending on how spicy the jalapeno has made the sauce!

You can use any vegetables you like, just aim for about 1 pound total of assorted chopped vegetables.

Nutrition Facts

251 calories; protein 5.4g 11% DV; carbohydrates 30.6g 10% DV; fat 14g 22% DV; cholesterol 0mg; sodium 888.8mg 36% DV. Full Nutrition
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