Ingredients
4
4 servings
- •1 teaspoon canola oil
- •½ onion, chopped
- •2 cloves garlic, minced
- •1 jalapeno, chopped
- •1 teaspoon ground coriander
- •1 teaspoon garam masala
- •½ teaspoon ground cumin
- •½ teaspoon paprika
- •½ teaspoon salt
- •1 (15 ounce) can tomato sauce
- •1 cup coconut milk, or more to taste
- •1 tablespoon pure maple syrup
- •2 carrots, chopped
- •1 medium potato, peeled and chopped
- •1 red bell pepper, chopped
- •1 cup cauliflower florets, broken into bite size pieces
Instructions
- Heat oil in a large saute pan over medium heat. Add onion, garlic, and jalapeno peppers and cook until onion is soft and translucent, about 5 minutes. Stir in coriander, garam masala, cumin, paprika, and salt; saute until fragrant, about 1 minute. Pour tomato sauce into the pan and simmer until thickened, about 15 minutes.
- Add coconut milk and maple syrup and heat until warm. Taste sauce, adding more coconut milk or spices needed.
- Add carrots, potato, bell pepper, and cauliflower florets to sauce; toss well to coat. Cover, and simmer until vegetables are crisp, but fork-tender, about 10 minutes. Serve hot.
Nutritional Facts
Per 4 servings
- Calories: 251
- Carbohydrate: 31g
- Fat: 14g
- Fiber: 7g
- Protein: 5g
- Sugar: 12g
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