A mild curry with a savory flavor.
Photo from: Minimalistbaker.com
Vegetable Curry Masala
This dish was a total experiment (as those of you who joined me live got to witness). :)
If you like minimally spicy curry masala dishes, I think you’ll enjoy this one. We ended up adding some peppers in to spice things up.
2 cups rice
1 cup water
2 cups vegetable broth
For Vegetable Curry Masala
2-3 Tbsp olive or avocado oil
1 Tbsp minced garlic
1 tsp each of*: cumin seeds & mustard seeds
5 tsp red curry powder
3 tsp garam masala powder
2 cans diced tomatoes (14.5 ounce cans)
3 cans garbanzo beans (drained & rinsed)
2-3 cups of any vegetable of your choosing - I used green peas, broccoli, and butternut squash
*I would recommend 1 tsp of fresh ground ginger if you have some
-Bring rice, water, and broth to a boil in saucepan
-Reduce heat to low, cover, and cook for 15-20 minutes
-Fluff prior to serving
-Heat oil in skillet on medium-high
-Add garlic, cumin seeds, and mustard seeds - cook 1-2 minutes
-Add curry powder and garam masala powder - cook 1-2 minutes
-Add tomatoes, turn burner to high, & bring to a boil
-Add vegetables & garbanzo beans - cook for 3-5 minutes on high
-Turn burner down to medium-low, cover, and cook for 10-15 minutes
Serve curry masala over rice, and add salt (and any spice) to taste. Enjoy!
Serves 3-4 adults generously with leftovers!
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