vegetable masala

Ah, Indian food! Something I never dreamt I would be able to cook myself. And now I've got this spice-mixing thing down! You can really add any vegetables you'd like, I always enjoy the hearty standby of cauliflower and potatoes. Comfort food to the max. Conor wrote down the spice recipe as I was making it this time- it always turns out well, but this particular masala was the best yet! Our lovely friends Nikki and Natasha joined us for this delightful affair- Natasha loves Indian food, Nikki, bless her little heart, stuck to the naan, recipe also included.


Courtney's Masala Spice Mix:
2 tbsp. garam masala
2 tbsp. red pepper flakes
2 tbsp. chili powder
1 1/2 tsp. paprika
1 1/2 tsp. garlic powder
1 tsp. curry powder
1 tsp. salt
1 tsp. cumin
1/2 tsp. ground ginger
1/2 tsp. turmeric
dash of clove

You also need:
2 tbsp. butter
one large yellow onion, diced
1 head garlic, diced
1 red pepper, chopped
1 jalapeno, chopped
1 head cauliflower, chopped
2 regular potatoes, skinned and cubed
2 large tomatoes, diced
1 can coconut milk
1 12-oz. can tomato paste
1 can garbanzo beans
1 cup water

happy diners!

This recipe, like most of my recipes, is pretty concise. You need to slightly brown the onions in the butter and add the garlic, cooking it for just a couple minutes before adding the rest of the vegetables. Saute the veggies for about eight minutes and begin to add the water, tomato paste, coconut milk, and spice mix. I usually add a little of each at a time, stirring constantly. Once everything else is in the pot, throw in the garbanzo beans and simmer for a good forty-five minutes before serving. Boom. Curry.

Here is the naan recipe I use. It's super simple, delicious, and can be made during the time your vegetable masala is simmering. All you need is flour, water, salt, and plain yogurt!

Enjoy!