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Vegetable Masala is one of my very favorite Indian dishes, featuring crisp vegetables served in a creamy, spicy sauce.
Traditional Masala sauce is made with heavy cream, but this version calls for coconut milk as a dairy-free alternative.
We love Indian food in our home, but until recently, I’ve always been a bit intimidated to try making it myself. Requiring just a handful of dried spices, this sauce is surprisingly easy to make and not nearly as intimidating as you might expect. The beauty of making your own sauce at home is that you can make it as spicy or mild as you like, so you’ll never be stuck with a dish that isn’t “just right.”
We like things pretty spicy in our home, but feel free to adjust the spiciness to your own taste!
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Vegetable Masala (Dairy-free)
serves 4
Adapted from this recipe
Ingredients:
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1 teaspoon coconut oil or butter
1/2 onion, chopped
2 garlic cloves, minced
1 jalapeno, chopped with seeds (about 1/4 cup)
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon salt
1 (15 oz.) can tomato sauce
1 cup coconut milk, or more to taste
1 tablespoon pure maple syrup
1 lb. assorted chopped vegetables
Directions:
In a large saute pan over medium heat, gently cook the chopped onions, garlic and jalapeno in the melted coconut oil for 5 minutes, until tender. Add in the spices and salt, and saute another minute, until fragrant. Pour the tomato sauce into the pan, and allow to simmer for 15 minutes, until thickened.
Depending on how spicy and creamy you like your sauce, you’ll want to add gradually add the coconut milk and taste as you go. The more coconut milk you add, the creamier and less spicy the final result will be. I like adding up to a whole can, depending on how spicy the jalapeno has made the sauce! This is also when I like to add a touch of maple syrup, to balance out the spiciness. At this point, be sure to taste the sauce and adjust any flavors you like.
Add the assorted vegetables to the sauce, and toss well to coat. Cover the pan and allow to simmer for about 10 minutes, until the vegetables are crisp, but fork-tender. Serve piping hot over a bed of rice or quinoa, if desired.
Ingredients
- 1 teaspoon coconut oil or butter
- 1/2 onion , chopped
- 2 garlic cloves , minced
- 1 jalapeno , chopped with seeds (about 1/4 cup)
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1 (15 oz.) can tomato sauce
- 1 cup coconut milk , or more to taste
- 1 tablespoon pure maple syrup
- 1 lb . assorted chopped vegetables
Instructions
- In a large saute pan over medium heat, gently cook the chopped onions, garlic and jalapeno in the melted coconut oil for 5 minutes, until tender. Add in the spices and salt, and saute another minute, until fragrant.
- Pour the tomato sauce into the pan, and allow to simmer for 15 minutes, until thickened.
- Depending on how spicy and creamy you like your sauce, you'll want to add gradually add the coconut milk and taste as you go. The more coconut milk you add, the creamier and less spicy the final result will be. I like adding up to a whole can, depending on how spicy the jalapeno has made the sauce! Add the maple syrup at this point, and adjust any other flavors to your taste.
- Add the assorted vegetables to the sauce, and toss well to coat. Cover the pan and allow to simmer for 10 minutes, until the vegetables are crisp, but fork-tender.
- Serve piping hot over a bed of rice or quinoa, if desired.
Nutrition
Per Serving: Calories: 218, Fat: 13g, Carbohydrates: 22g, Fiber: 5g, Protein: 5g
Substitution Notes:
- If you don’t care for coconut milk, my homemade almond milk creamer would probably make another good dairy-free substitute.
Enjoy!
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Reader Feedback: What’s your favorite Indian dish? I also love Vegetable Korma, so I’ll probably be attempting that in the future!
Hi Megan, thanks for another great recipe. I love your blog and use it every day. You sure look like the grown up version of a pretty little Megan my son Matthew went to elementary school with in a small mountain town in the southeast. It is fun to think that you are one and the same. Regards!
Looks so easy and super delicious! I LOVE anything with spice–and that is why Indian cuisine is my favorite! I will bookmark this one for this week because I have a ton of veggies from my CSA and already have everything else in my cupboard! Thanks for the recipe. 😉
Thank you for the delicious recipe! I made your veggie Masala tonight and it was a huge hit! My husband (who doesn’t usually enjoy Indian food) LOVED it. So did my sons, ages 2 and 4. I left out the jalapenos for their sensitive taste buds and they were in heaven! We served it with quinoa, papadums, and mango chutney. It was amazing!! Thank you, Detoxinista!!
Hi Megam, love your blog. I visit your site every day. You sure look like a pretty young girl who went to elementary school with my handsome young son in the southeast. Such a talented group of young people! Regards!
Yay! This reminds me some of how I’ve made veggie korma which is my favorite Indian dish! So, I’m going to try this & add toasted cashews & raisins on top, like I do when I make veggie korma! I’m happy to see how it works with quinoa instead of rice, as I’ve rarely ever cooked quinoa & have been meaning to incorporate it into my diet more! I’m excited to see your version of vegetable korma!!!
Also, @Meagan, I like your idea of using pureed pumpkin, instead! I’ve never thought of that, & it’s brilliant! I may try that w/ this recipe or another one sometime!!
This looks amazing! Just wondering… what do use on your hair? I have been looking for a more natural alternative then commercial brands and have had no luck.
Wow sounds deli-sh.
You should also try putting tumeric too.
Just found you site, and this looks delicious! I’m probably gonna be a regular here :)) Thank you!
This sounds really great….I love Indian food but I’ve never made it at home. I might have to try this! Hope all is going well with the pregnancy!
Wow! This looks great 🙂 I can definitely make this one. I am sensitive to tomato, so I may switch it out for pumpkin instead!