Vegetable Masala

Name: Vegetable Masala
Ingredients: 2 cups baby carrots; 2 russet potatoes, peeled and cut into 1-inch cubes; 1 tablespoon olive oil; 1 yellow onion, chopped; 3 garlic cloves, minced; 2 teaspoons minced fresh ginger; 1 red bell peppers or 1 green bell pepper, chopped; 2 small zucchini, halved lengthwise and cut into 1/4-inch slices; 1 (14 1/2 ounce) can diced tomatoes, drained; 23 cup water; 1 tablespoon garam masala; 1 teaspoon salt

12 ingredients

5 steps

Ingredients

2 cups baby carrots
2 russet potatoes, peeled and cut into 1-inch cubes
1 tablespoon olive oil
1 yellow onion, chopped
3 garlic cloves, minced
2 teaspoons minced fresh ginger
1 red bell peppers or 1 green bell pepper, chopped
2 small zucchini, halved lengthwise and cut into 1/4-inch slices
1 (14 1/2 ounce) can diced tomatoes, drained
23 cup water
1 tablespoon garam masala
1 teaspoon salt

Directions

1

Steam the carrots and potatoes over boiling water until just tender, about 15 minutes; set aside.
2

Heat the oil in a large pot over medium heat; add in onion, garlic, and ginger; cook/stir for 5 minutes to soften.
3

Add in bell pepper, zucchini, tomatoes, and reserved carrots/potatoes.
4

Stir in water, garam masala, and salt; cover and simmer until the vegetables are tender, about 15 minutes.
5

Stir the vegetables, mashing some of the potatoes to create a sauce; taste to adjust seasonings.