Mixed Vegetable Masala

We had this for dinner tonight – and all kids except Christian ate every last bite. That speaks volumes about this yummy Indian dish. This can be served as is (we had them with Puppodums – which are chip-like Indian wafers that you cook in the microwave – very fun, very easy, and they taste great with this meal. It’s kind of like having tortilla chips with your favorite Mexican dish. Except – puppodums have no fat, high protein, and lots of calcium. Look for them at Meijers – in the Indian foods section. They are in a blue box. They come in plain or spicy. The spicy are SPICY. 🙂 This recipe is adapted from Vegetarian Times.

Serves 8

2 x 1 inch piece of fresh ginger, minced

4 cloves minced garlic

2 med. onions or one large sweet onion, chopped

1 tbsp. olive oil

1 whole red or yellow pepper, diced

2 yellow potatos, diced

5 med. carrots, sliced thickly

1 tbsp. Garam Masala (a spice combination – you can find it at Meijer in the spice jars)

1/2 to 1 tsp. chili powder

4 cups cauliflower

3 cups broccoli (optional – I just like having something green in my food)

1 can lite coconut milk

2 can diced tomatoes or fire roasted tomatoes – blended until smooth in the blender before adding

1 cup water

2 cans chickpeas, drained (or 3 cups cooked chick peas)

Saute the onion for 5  minutes (or so). Add the garlic, ginger and red pepper. Saute 3-5 minutes. Then add the potato, carrots, garam masala, chili powder and stir. Cover and let cook on medium-low for about 10 minutes – stirring occassionally.

Add cauliflower and broccoli, if using, 1/2 c. water, the pureed tomatoes, chick peas and lite coconut milk.  Let simmer about 20 minutes.

Serve today or wait a day and let the flavors soak in… I find Indian food to be among the best left-overs EVER. I’m already looking forward to lunch tomorrow!

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