Vegetable Masala

  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 4 medium potatoes, peeled and diced
  • 4 carrots, peeled and sliced
  • 1/2 cauliflower cut into bite sized pieces
  • 2 cups green beans, cut up
  • 2 teaspoons grated ginger
  • 2 mild chiles, seeded and minced
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon tumeric
  • 1 15 ounce can light coconut milk
  • salt to taste
  • 1/4 teaspoon cilantro, chopped
This is the October 2013 winning recipe from Healthy Living Saratoga’s Monthly Recipe Contest!  Submitted by Dianna Goodwin of Saratoga Springs, NY.
Heat oil in large pot over medium heat.  Add onions and garlic, cook, stirring until onions are translucent and golden.  Add potatoes, carrots and two cups to three cups of water and bring to a boil.  Reduce heat and cover, simmer for ten minutes.  Add cauliflower, green beans, chiles and dried spices.  Cook covered at a low simmer for twenty minutes.  Stir in coconut milk, add salt.  Turn off heat and let it sit for one hour.  Heat up and stir in cilantro.  Serve in bowls with rice
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