Mixed Vegetable Masala

This is one of my favortie Fall recipes.  I love one pot meals and this one is a cinch.  The total prep time is probably an hour, but aside from chopping there is basically no work involved other than stirring.  If you don’t have garam masala, I recommend you go pick some up at Whole Foods or your nearest ethnic food shop (i.e. Middle Eastern, Indian, Asian).  It is essential for creating tasty ethnic cuisine.  Enjoy!

Mixed Vegetable Masala
Serves 4, Vegan & Gluten-Free

1 1-inch piece of fresh ginger, sliced
2 cloves garlic, peeled (I use 3)
1 15-oz. can diced tomatoes (I use spicy or with jalapenos)
½ tsp. cayenne pepper
1 T canola or vegetable oil
1 medium onion, chopped (1 cup)
1 small yellow pepper, diced (1 cup)
2 medium boiling potatoes, peeled and cubed (1 cup)
2 medium carrots, sliced (1 cup)
1 ½ tsp. garam masala
½ tsp. chili powder
2 cups cauliflower florets (3/4 lb.)
½ cup light coconut milk

1. Pulse ginger and garlic in food processor until finely chopped. Add tomatoes with juice and cayenne pepper, and pulse until combined. Set aside.
2. Heat oil in saucepan over medium heat. Add onion and bell pepper, and sauté 10 minutes, or until softened. Stir in potatoes, carrots, garam masala, and chili powder. Cover, reduce heat to medium-low, and cook 10 minutes, stirring occasionally.
3. Add cauliflower, tomato mixture, and ½ cup water. Simmer 20 minutes. Remove from heat, and stir in coconut milk. Season with pepper.

Marci’s Note: I added golden raisins with the cauliflower florets and it was delicious!