Vegan Vegetable Masala

1. 1

   Heat oil in a large sauté pan over medium heat. Add the onion, garlic, and jalapeño peppers and cook until the onion is soft and translucent, about 5 minutes.

2. 2

   Stir in the coriander, garam masala, cumin, paprika, and salt; sauté until fragrant, about 1 minute.

3. 3

   Pour the tomato sauce into the pan and simmer until thickened, about 15 minutes.

4. 4

   Add the coconut milk and maple syrup and heat until warm.

5. 5

   Taste the sauce, adding more coconut milk or spices as needed.

6. 6

   Add the carrots, potato, bell pepper, and cauliflower florets to the sauce; toss well to coat.

7. 7

   Cover and simmer until the vegetables are crisp but fork-tender, about 10 minutes.

8. 8

   Serve hot.

• Calories 178.67 kcal Moderate
• Protein 3.63 g Low Source
• Carbs 33.1 g Moderate
• Total Fat 2.72 g Low Source
• Saturated Fat 1.21 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 380.83 mg Moderate
• Fiber 4.87 g Moderate
• Sugar 12.01 g High
• Added Sugar 0.0 g Low Source
• Calcium 352.83 mg Good Source
• Iron 1.54 mg Low Source
• Potassium 515.61 mg Moderate
• Vitamin A 70.23 mcg_rae Low Source
• Vitamin C 71.05 mg Good Source
• Vitamin D 1.14 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅