A super easy Indian masala style vegetable side dish made with frozen vegetables.
I often have a small handicap when I’m trying to cook dinner – the sort that is small, blonde and usually sticky.
My son is delightful, but at the moment when I’m making tea his favourite place to be is my hip – so one handed cooking it is! We had a fridge full of vegetables this week, and I was cooking dal in the pressure cooker. I wanted to make a vegetable curry to go with it – but was unable to chop any vegetables due to my hip-appendage.
When I want to make curry I tend to just sling a can of tomatoes and some spices in for the sauce – but this time I wanted to do named curry. My research revealed that a masala is usually made with ground cashews. The toddler is too small to eat whole nuts so I don’t usually have them in the house – but we do usually have nut butters.
As well as the classic peanut butter, our local health food shop sells cashew butter, pumpkin seed butter and even hazelnut butter. Today I didn’t have cashews, so I used pumpkin seed butter and peanut butter to add a nutty flavour to this easy version of masala. If you’ve only ever tried the sweetened stuff I strongly suggest you branch out – you can create some truly yummy things with nut butters.
You could add a can of chickpeas to make a yummy vegetable curry, or serve this as a side dish. You’ll never see frozen vegetables in the same way again!
30 minCook Time
30 minTotal Time
- 2 tins of chopped tomatoes
- 1tsp each of cumin, coriander, garlic and turmeric
- A pinch of ground cloves
- 1 desertspoon pumpkin seed butter
- 2 desertspoons peanut butter
- 2 pinches cayenne pepper
- 2 handfuls each frozen peas, sweetcorn, peppers and cauliflower and broccoli florets
- Pour the tinned tomatoes into a pan and heat gently. Add the cumin, coriander, garlic, turmeric, cloves and nut butters and mix well. SImmer for around 15 minutes, stirring occasionally.
- The sauce should thicken, and the nut butters melt in. Add a a small amount of water if it begins to stick to the bottom.
- Add the frozen vegetables, stir well and turn up the heat so that they cook. After five or ten minutes your vegetables should be cooked and coated with yummy aromatic sauce. Add extra water only if it is needed, and only after the vegetables have begun to release water.
- I added the cayenne pepper at the end and mixed well - you can leave it out if you want.