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Vegan Vegetable Masala

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"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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55 m servings 250
Original recipe yields 4 servings


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


  • 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

Per Serving: 250 calories; 14 30.6 5.4 0 889 Full nutrition

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