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Vegetable Curry Masala

A mild curry with a savory flavor.

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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.


For Rice

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

Curry Masala

-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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