Creamy Vegetable Masala

Creamy Vegetable Masala

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 4 garlic cloves, peeled
  • 2 inch piece of ginger, peeled (1 tbsp if using lazy ginger)
  • 3 dried kashmiri chillies
  • 2 tbsp tomato puree
  • 1 tin of tomatoes
  • 3 tbsp ghee (you could also use vegetable oil)
  • 1 onion, finely chopped
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp tandoori masala
  • 1/2 tsp chilli powder
  • 1 carrot, diced
  • 225g new potatoes, quartered
  • 2 handfuls spinach
  • 1 cup peas
  • 1 cup double cream
  • 1 tsp salt
  • 2 tsp mushroom soy sauce

Directions

  1. In a blender or food processor, combine the garlic, ginger, kashmiri chillies, tomato puree and tinned tomatoes until smooth.
  2. Heat the ghee in a large pan on a medium or high heat and add the onions. Cook until golden, then add the turmeric, garam masala, tandoori masala and chilli powder. Stir for about 30 seconds. Pour in the blended tomato mixture and cream (or half and half), add the salt and soy sauce and stir to combine.
  3. Add the vegetables and stir in with the sauce mixture. Cover and cook on a low to medium heat for about 20 minutes until the veg is tender.

Serve with Basmati rice and naan bread.

Enjoy!

Nutritional Information

6 servings

  • Total Calories 396
  • Fat 27.8g
  • – Saturated 12.6g
    – Polyunsaturated 0.1g
    – Monounsaturated 0g
    – Trans 0g
  • Cholesterol 56mg
  • Sodium 706.4mg
  • Potassium 560.5mg
  • Carbohydrates 44.3g
  • – Dietry Fibre 6.6g
    – Sugars –
  • Protein 8g
  • Vitamin A 95.7%
  • Vitamin C 31.2%
  • Iron 12.4%

**% based on an intake on 2000 calories a day

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