Spring Vegetable Masala Serves 6 This colorful spring vegetable curry is seasoned with garam masala, a blend of dried chilies, black pepper, cardamom, coriander, cinnamon, cloves and cumin. Serve with Mushroom & Green Pea Biryani and mango chutney.
Prep Time: 15 minutes
Cooking Time: 30 minutes
2 medium potatoes, cut into 1-inch chunks
1 bunch asparagus
1 teaspoon olive oil
4 cloves garlic, minced
1 tablespoon minced gingerroot
3/4 teaspoon sea salt
1 large onion, coarsely chopped
1 green bell pepper, cubed
2 tomatoes, cubed
2/3 cup vegetable stock or water
1 tablespoon garam masala
1. Steam carrots and potatoes for 15 minutes until tender. Cut off woody ends of asparagus and discard. Cut stalks into thirds and set aside.
2. Heat oil in a deep skillet over high heat. Add garlic, ginger and 1/4 teaspoon salt; cook 30 seconds, stirring constantly.
3. Layer onions, pepper, tomatoes, steamed carrots and potatoes in the skillet. Add stock. Sprinkle remaining 1/2 teaspoon salt and garam masala on top of vegetables. Cover and simmer 10 minutes. Uncover and stir vegetables, mashing tomatoes to create a sauce. Add asparagus and cook 5 minutes more until asparagus is tender.
