Garam Masala Vegetable Curry
A spicy, saucy Garam Masala Vegetable Curry loaded with potatoes, peas, tomatoes, chickpeas and spinach. Quick to make and a fun flavor blend to change-up those weeknight meals.
Ingredients
- 1 tablespoon (15 mL) olive oil or water for deglazing
- 1 medium onion diced
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 2 teaspoons garam masala
- 2 teaspoons tumeric powder
- 2 teaspoons ground cumin
- 1 teaspoon coriander
- ¼ teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 28 ounces (794 g) diced tomatoes with liquid
- 1 ½ cups (355 mL) vegetable broth
- 3 medium (about 400 g) russet potatoes washed and cut into ½ inch (1.27 cm) cubes
- 1 cup (144 g) frozen peas
- 15.5 ounces (439 g) chickpeas (garbanzo beans) rinsed
- 13.66 ounces (1 can / 400 mL) full-fat coconut milk
- 2 cups (60 g) spinach roughly chopped
Instructions
- Sauté the onion: In a large pot, sauté the onion on medium-high heat until translucent, about 3 – 5 minutes. Use oil or splashes of water to keep from sticking.
- Add the garlic and cook for another 30 seconds, until lightly golden.
- Add the spices (ginger, turmeric, garam masala, cumin, coriander, crushed red pepper) and tomato paste. Continue to stir for about 30 – 60 seconds.
- Add the diced tomatoes and cook for another minute.
- Add the broth, and potatoes. Cook for about 15 minutes, or until tender.
- Add the peas, chickpeas, and coconut milk. Cook until warmed through.
- Add the spinach and cook until wilted.
Notes
- What is Garam Masala? Garam masala is a spice blend widely used in Indian cuisine often seen in curries, lentil dishes, and soups. The spice blend consists of black pepper, cinnamon, mace, coriander, cumin, and cardamon. It provides a strong flavor with a slightly warming, sweet, pungent taste.
- Mix and Match – This recipe is very easily adaptable to whatever you have on hand, so if you have other vegetables or beans to use up, go for it. I’ve swapped in zucchini, cauliflower, and mushrooms – all great options. It’ll give the dish new textures and still taste just as amazing.
- Serve with whole grain basmati or short-grain brown rice
- Store in an air tight container in the fridge for up to 4 days.