Spicy Vegetable Masala | Connie Costello Health Coach

Spicy Vegetable Masala



Serves 6

Masala is the term for stew in South Asia as rogout is for the French. This Indian style stew is loaded with gut healing spices and gets spicier as it sits. Adjust seasoning according to your heat tolerance.

  • 26 ounces strained tomatoes (Pomî brand is good)
  • 1 inch piece ginger root, minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 1 yellow pepper, diced
  • 2 medium boiling potatoes, cubed
  • 2 teaspoons garam masala
  • 1/2 teaspoon chili powder
  • 2 cups cauliflower florets
  • 1 large carrot, sliced
  • 1/2 cup water
  • 1/2 cup coconut milk
  • Salt and pepper

In a medium size bowl mix tomatoes, ginger, garlic and cayenne pepper and set aside.

In a medium saucepan over medium temperature add onions and bell pepper sauté for about 10 minutes, until softened. Stir in potatoes, carrot, garam masala and chili powder. Reduce heat to medium low, cover and cook 8-10 minutes stirring occasionally.

Add cauliflower, tomato mixture and 1/2 cup water. Simmer 15-20 minutes or until vegetables are cooked through. Stir in coconut milk and season with salt and pepper.

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