Vegetable Garam Masala


Today was calling for something healthy with a kick. This vegetable garam masala hit the spot. It has the perfect assortment of vegetables with just the right spice. In fact, there is room for a little more heat, but you can leave it as-is so the dish is adaptable to sensitive palates. Remember, the longer the masala sits, the stronger the flavor (heat) profiles become. Feel free to play with the vegetables used, just keep an eye on how much liquids you use.


– 2 cloves garlic
– 1-2 tsp chopped ginger
– 1/2 tsp cayenne
– 15 oz can diced tomatoes
– 1 yellow onion, diced
– 1 red pepper, diced
– 1 potato, diced
– 2 carrots, chopped
– 1 1/2 tsp Garam Masala
– 1 tsp chili
– 3/4 head of cauliflower, cut into small florets
– 1/2 c water
– 1 c light coconut milk

1. Add garlic, ginger, cayenne and tomatoes to a food processor. Let the mixture blend for a minute or two until everything is well combined. Set aside
2. Sauté onion and red pepper in oil or water. Once soft, add carrots, potatoes, and spices. Cover and let cook on low for about 10 minutes
3. Next, add the cauliflower florets, water and tomato mixture from step 1. Cover and simmer for 20 minutes
4. Before removing the Masala from the heat, add the coconut milk. Let flavors sit longer to strengthen flavors, otherwise serve right away


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