An insane amount of flavor is packed into this unassuming Vegetable Masala! This curry is creamy, comforting, hearty, and filling. It's loaded up with tons of vegetables and an array of aromatics.
VEGGIEPREP: Finely dice the red onion and red pepper or add to a food processor to quickly chop. Wash (no need to peel) and thinly slice the carrots (cut thick carrots in half lengthwise first then cut to create thin half moons). Wash and then dice (no need to peel) the potatoes into small 1/2-inch pieces. Coarsely chop the cauliflower into small pieces. Finely mince the garlic and ginger (or add to a food processor to chop along with pepper and onion).
VEGGIES: Add coconut oil and 2 tablespoons ghee or butter to a large cast iron pot, heated to medium-high heat. (A nonstick pot doesn't hold heat the same as cast iron, so you may need to cook a bit longer.) Once the oil and ghee or butter is melted, add in the onion, carrot, diced red pepper, potatoes, and 1 teaspoon fine sea salt. Sauté for 8-10 minutes over medium-high heat, stirring occasionally. Add ginger, garlic, and sugar; sauté for 2 minutes, stirring frequently.
SEASONINGS: Meanwhile, measure out the seasonings. Add seasonings, salt & pepper to taste (I add another 1/2 teaspoon salt and 1/2 teaspoon pepper) and tomato paste into pot, and cook, stirring constantly, for 2-3 minutes. Everything should be very fragrant and tomato paste should darken (reduce heat if needed; nothing should be smoking/burning).
TOMATOES: Add in the cauliflower and crushed tomatoes and sauté for 1 minute, stirring constantly and scraping any browned bits from the bottom of the pot. Stir in the vegetable stock; press veggies down below the liquid. Bring to a simmer (should be bubbling at the edges) and then reduce the heat to a few notches above low. Simmer, stirring occasionally, for 15-20 minutes or until veggies are fork-tender and liquid has significantly thickened (if it isn't thickening/veggies aren't getting tender, slightly increase heat).
FINISHING: Turn to lowest heat and add in the heavy cream and remaining 3 tablespoons ghee or butter. Stir until melted. Remove from heat. Stir in peas and cilantro and mix through. Taste the dish for any additional seasoning/salt. Depending on the tomatoes you use, you may need another 1-2 teaspoons of sugar to balance the acidity.
ASSEMBLY: Set out rice, top with the vegetable masala and add any additional toppings like a spoonful of cucumber raita, additional cilantro sprigs, and a good drizzle of lemon juice (we like a good squeeze of lemon on each bowl!) Enjoy with warmed naan.
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Notes
Note 1: Here’s how I cook basmatirice* which is our personal favorite base for this recipe. *Note that these cooking directions do not work for other rice varieties (long grain, short grain, jasmine).
Measure the rice and rinse it in a fine-mesh sieve until the water runs clear.
Place the rice in a bowl and cover it with water to soak for about 5-10 minutes.
While the rice is soaking, fill a large pot with water and set it to boil.
Once the water is at a rolling boil, drain the rice and add it to the pot.
Cook without reducing the heat, for 5 minutes and then drain and fluff with a fork.
Note 2: Completely optional, but we love the cooling contrast of cucumber raita on this masala. Add the following ingredients to a medium-sized bowl: 1/2 cup plain full-fat Greek yogurt, 1/2 cup finely chopped English or Persian cucumber, 2 tablespoons chopped fresh cilantro, 2 teaspoons chopped green onions, 1/4 teaspoon each: cumin, coriander, and fine sea salt. Stir until combined and then refrigerate. Stir before adding to the vegetable masala.Note 3: Warmed naan is the best with this masala! Lightly spray both sides of the naan with cooking spray. "Grill" the naan on a gas stovetop over the open flame until slightly charred, about 10-20 seconds per side. Don't have a gas stove? Here's how to warm naan in the oven: Preheat the oven to 200 degrees F. Stack the naan in a pile and wrap in foil. Heat in the oven until warm, about 5 minutes.Nutrition information does not include rice or naan.