Quick Veggie Masala Recipes

VEGGIE MASALA

Veggie masala image

Roasting veg in the oven gives it a gorgeous gnarly coating and caramelised flavour, which tastes great stirred through this medium-spiced masala sauce. I've bulked it all out with chickpeas for extra creaminess and protein. Go easy on the chilli if you prefer a milder curry.

Provided by Jamie Oliver

Categories Batch cooking Tesco Community Cookery School with Jamie Oliver Curry

Time 30m

Yield 10

Number Of Ingredients 8

Ingredients

2.5 kg hard/root vegetables (cauliflower, sweet potato)
30 ml olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground tumeric
2 teaspoons chilli powder
2 litres curry base sauce
2 x 400 g tins of chickpeas, (480g drained weight)

Steps:

Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
Preheat the oven to 180°C/350°F/gas 4.
Scrub or peel the hard/root veg and roughly chop into 2.5cm cubes. Tip into a large oven tray (or divide between a few).
Drizzle with oil, then add the spices and toss to coat. Roast for 25 minutes, or until softened and lightly golden.
Place a pan large enough to hold all the ingredients on a medium-low heat. Pour in the curry base sauce and bring to a simmer.
Drain the chickpeas, add to the pan and cook for 5 minutes until warmed through.
Tip in the roasted veg and give everything a good mix to combine, then season to taste.

Nutrition Facts : Calories 307 calories, Fat 8 g fat, SaturatedFat 1.9 g saturated fat, Protein 11.5 g protein, Carbohydrate 52 g carbohydrate, Sugar 17.9 g sugar, Sodium 0.6 g salt, Fiber 11.5 g fibre

VEGETABLE MASALA

Vegetable Masala image

Masala means a spicy mixture. Vegetable masala is a mixture of vegetables like potatoes, carrots, peas and beans cooked with onions & tomatoes adding spices like garam masala powder, ginger and garlic powder.

Provided by Laxmi Laxman

Categories World Cuisine Recipes Asian Indian

Time 30m

Yield 4

Number Of Ingredients 17

Ingredients

2 potatoes, peeled and cubed
1 carrot, chopped
10 French-style green beans, chopped
1 quart cold water
½ cup frozen green peas, thawed
1 teaspoon salt
½ teaspoon ground turmeric
1 tablespoon vegetable oil
1 teaspoon mustard seed
1 teaspoon ground cumin
1 onion, finely chopped
2 tomatoes - blanched, peeled and chopped
1 teaspoon garam masala
½ teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon chili powder
1 sprig cilantro leaves, for garnish

Steps:

Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the tomato mixture and saute 1 minute. Garnish with cilantro leaves.

Nutrition Facts : Calories 167.5 calories, Carbohydrate 29.8 g, Fat 4.3 g, Fiber 4.6 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 641.3 mg, Sugar 6.2 g