Vegetables Masala

Like autumn in New England, this masala dish has amazing color, but its wonderful layers of taste are classic Indian. Warm and satisfying enough to make a hearty dinner, this nutritious dish is perfect comfort food on a cool autumn day.

Yields: 6 Servings

Ingredients

1	tbsp	canola oil
3		medium onions (chopped)
4	clove	garlic (minced)
1		red pepper (diced)
1	tsp	cumin seed
1	tsp	ground cumin
1	tsp	ground coriander
¹⁄₂	tsp	cinnamon
¹⁄₄	tsp	cardamom seed
¹⁄₂	tsp	cayenne pepper
2		medium new potatoes (cleaned and quartered)
2		medium sweet potatoes (cleaned and quartered)
1 ¹⁄₂	c	of water
19	oz	chick peas (drained)
14	oz	crushed tomatoes
1	lb	of carrots (peeled and sliced)
1 ¹⁄₂	c	Stonyfield Organic Low Fat Plain Yogurt
³⁄₄	c	fresh cilantro
		Salt and pepper to taste

Directions

Place a large pot (that can be covered) over medium heat and add olive oil. Add onions and cook until they begin to brown, about 5 minutes.
Add garlic and red pepper and cook for about a minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom seed and cayenne, cook until fragrant, about 1 minute. Add new potatoes, sweet potatoes and 1 1/2 cups of water. Cover and let simmer for 10 minutes.
Add chick peas, tomatoes, and carrots. Stir and bring to simmer. Reduce to low heat, stirring occasionally. Add an additional 1/2 cup of water if needed. Cook until carrots and potatoes are tender, about 30-35 minutes. Add salt and pepper to taste.
Stir in yogurt and cilantro before serving. Serve over rice or noodles.