Quick Veggie Masala Recipes

Steps:

• Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
• In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
• Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the mixture and saute 1 minute. Garnish with cilantro leaves.

Steps:

• 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.
• 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.

Steps:

• Peel, chop and boil in the minimum water with salt any vegetables and use singly or in combination.
• Fry the onion till transparent.
• Add the ginger-garlic paste and fry.
• Put in the masalas and curry leaves and fry till the seeds splutter.
• Add in the cooked vegetables.
• Blend.
• Add tamarind/lime juice.
• Garnish with fresh grated coconut.
• Serve.

Steps:

• Heat olive oil in a large stock pot or dutch oven over medium-high heat.
• Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
• Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
• Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
• Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
• As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
• Once covered, cook for 15 minutes while stirring occasionally.
• Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
• Serve over basmati rice or with a side of naan.
• Enjoy!

Steps:

• Boil or steam potatoes for 15 minutes.
• In a separate pot, sauté onion, oil and curry paste until onion is browned.
• Stir in vegetables, potatoes, water and tomatoes and cook gently until tender.
• Sprinkle with lemon juice and serve over generous portions of brown rice.
• Variations: Add cooked chickpeas or lentils for an extra hit of protein. This dish also goes very well with rotis or chapattis.
• Source: Vegetarian Tastes of Toronto, p. 77. Photo PJ.