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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 6 |
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In 'Vegan Fire and Spice' by Robin Robertson. Recommend to serve over freshly cooked basmati rice. 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 |
2/3 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.
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