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Vegetables Masala

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Vegetables Masala

Like autumn in New England, this masala dish has amazing color, but its wonderful layers of taste are classic Indian. Warm and satisfying enough to make a hearty dinner, this nutritious dish is perfect comfort food on a cool autumn day.


1 tablespoon canola oil 3/4 pound new potatoes (2 medium sized), cleaned and quartered
3 medium sized onions, chopped 2 medium sized sweet potatoes, cleaned and quartered
4 cloves garlic, minced 1 1/2 cups water
1 red pepper, diced in small cubes 1 19-ounce can of chick peas (drained)
1 teaspoon cumin seed 1 14-ounce can of crushed tomatoes
1 teaspoon ground cumin 1 pound of carrots, peeled and sliced
1 teaspoon ground coriander Salt and pepper to taste
1/2 teaspoon cinnamon 1 1/2 cups organic low-fat plain yogurt
1/4 teaspoon cardamom seed 3/4 cups fresh cilantro
1/2 teaspoon cayenne


Place a large pot (that can be covered) over medium heat and add olive oil. Add onions and cook until they begin to brown, about 5 minutes. Add garlic and red pepper and cook for about a minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom seed, and cayenne, cook until fragrant, about 1 minute. Add new potatoes, sweet potatoes, and 1 1/2 cups of water. Cover and let simmer for 10 minutes.

Add chick peas, tomatoes, and carrots. Stir and bring to simmer. Reduce to low heat, stirring occasionally. Add 1/2 cup of water if needed. Cook until carrots and potatoes are tender, about 30-35 minutes. Add salt and pepper to taste.

Stir in yogurt and cilantro before serving. Serve over rice or noodles. Makes 6 servings.

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