Monday, April 13, 2009

Vegetarian Meal of the Week!

This is one of our favorites...and just to let you know, if you wanted to add some chicken to this meal, it would be great too, but we feel the veggies in here are more than sufficient to fill you up! I serve this over brown rice, which needs to be cooked for about an hour, so plan ahead! Also, you can add many different vegetables to this meal if you like...if I only have a little bit left of something, I throw it in! Garam masala and mustard seeds really make this dish so delicious! Authentic Indian cuisine always uses cilantro for garnish. I find it hard to keep fresh cilantro in my fridge, so I use dried cilantro and crush up a little in my hand to add a little more flavor. I plan to write a post about the positives of building a great spice collection. Spices are a really cheap way to create a lot of flavor...more to come.

Vegetable Masala

  • 2 potatoes, peeled and cubed
  • 1 carrot, chopped
  • 10 French-style green beans, chopped
  • 1 quart cold water
  • 1/2 cup frozen green peas, thawed
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon vegetable oil
  • 1 teaspoon mustard seed
  • 1 teaspoon ground cumin
  • 1 onion, finely chopped
  • 1 can diced tomatoes w/ juices
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 sprig cilantro leaves, for garnish or pinch of crushed dried cilantro
  1. Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
  2. In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
  3. Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the tomato mixture and saute 1 minute. Garnish with cilantro leaves.

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