Vegetable Masala (Dairy-free)

Course: Main Course
Cuisine: Indian
Keyword: dairy free, paleo, vegan
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Calories: 218 kcal
Author: Megan Gilmore

A creamy, Indian-spiced vegetable dish.



  • 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


  1. 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.
  2. Pour the tomato sauce into the pan, and allow to simmer for 15 minutes, until thickened.
  3. 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.
  4. 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.
  5. Serve piping hot over a bed of rice or quinoa, if desired.