Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons coconut oil
  • 5 tablespoons ghee (or unsalted butter), (divided)
  • 1-1/2 cups finely diced red onion ( (~1 large onion))
  • 1-1/2 cups thinly sliced carrots ((~4 large carrots))
  • 1 cup diced red pepper ((1 pepper))
  • 3 cups diced Yukon gold potatoes ((~4 potatoes))
  • 1 cup chopped cauliflower
  • 1 teaspoon white sugar
  • 2-1/2 tablespoons finely minced garlic ((~4-5 cloves))
  • 2 tablespoons peeled & finely minced ginger ((~1-1/2 inch piece))
  • 2 tablespoons tomato paste
  • 1 can (14.5 oz) fire-roasted crushed tomatoes
  • 1-2/3 cups vegetable stock (or broth)
  • 1/4 cup + 2 tablespoons heavy whipping cream
  • 1 cup frozen sweet peas
  • 1/3 cup finely diced cilantro (or parsley)
  • Serve with: cooked basmati rice (Note 1), cucumber raita (Note 2), lemon wedges, additional cilantro or parsley, and warmed naan (Note 3)
  • 2 teaspoons EACH: turmeric, coriander
  • 1 tablespoon EACH: sweet paprika, garam masala
  • 1 teaspoon ground cumin
  • 1/8 teaspoon EACH: cardamom powder, cayenne pepper (optional)
  • Fine sea salt and cracked pepper

Instruction

  • VEGGIE PREP: 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.