Traditional Masala sauce is made with heavy cream, but this version calls for coconut milk as a dairy-free alternative. We love Indian food in our home, but until recently, I’ve always been a bit intimidated to try making it myself. Requiring just a handful of dried spices, this sauce is surprisingly easy to make and not nearly as intimidating as you might expect. The beauty of making your own sauce at home is that you can make it as spicy or mild as you like, so you’ll never be stuck with a dish that isn’t “just right.” We like things pretty spicy in our home, but feel free to adjust the spiciness to your own taste! — Vegetable Masala (Dairy-free) serves 4 Adapted from this recipe Ingredients: 1 teaspoon coconut oil or butter 1/2 onion, chopped 2 garlic cloves, minced 1 jalapeno, chopped with seeds (about 1/4 cup) 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1 teaspoon garam masala 1/2 teaspoon salt 1 (15 oz.) can tomato sauce 1 cup coconut milk, or more to taste 1 tablespoon pure maple syrup 1 lb. assorted chopped vegetables Directions: In a large saute pan over medium heat, gently cook the chopped onions, garlic and jalapeno in the melted coconut oil for 5 minutes, until tender. Add in the spices and salt, and saute another minute, until fragrant. Pour the tomato sauce into the pan, and allow to simmer for 15 minutes, until thickened.
Depending on how spicy and creamy you like your sauce, you’ll want to add gradually add the coconut milk and taste as you go. The more coconut milk you add, the creamier and less spicy the final result will be. I like adding up to a whole can, depending on how spicy the jalapeno has made the sauce! This is also when I like to add a touch of maple syrup, to balance out the spiciness. At this point, be sure to taste the sauce and adjust any flavors you like. Add the assorted vegetables to the sauce, and toss well to coat. Cover the pan and allow to simmer for about 10 minutes, until the vegetables are crisp, but fork-tender. Serve piping hot over a bed of rice or quinoa, if desired. Substitution Notes:
If you don’t care for coconut milk, my homemade almond milk creamer would probably make another good dairy-free substitute.
Enjoy! — Reader Feedback: What’s your favorite Indian dish? I also love Vegetable Korma, so I’ll probably be attempting that in the future!
