Vegetable Masala is all about bold flavors and hearty veggies. Creamy, comforting, and seriously satisfying.
Try my Chicken Tikka Masala next time, or if you’re craving a creamy, coconut-based masala, go for the Vegetarian Tikka Masala!
Vegetable Masala
When my husband and I went to the Maldives, we took an Indian cooking class and got to cook in real tandoor ovens—it was a blast! I’m still trying to convince him we need one in the backyard, ha!
We made a bunch of dishes, but Vegetable Masala was a reliable. This version is based on that recipe, with a few tweaks and easier-to-find ingredients in the U.S.
Like most Indian curries, this one has a good amount of oil and butter for rich, bold flavor. Cutting back changes the flavors, but keep in mind, this makes a big batch, so the fat per serving isn’t as much as it seems.
Ingredients
Here’s what you’ll need to make Vegetable Masala:
- Coconut oil & butter: Give the curry a rich, deep flavor.
- Red onion: Dice small so it blends evenly into the curry.
- Carrots & red bell pepper: Add sweetness and color. Small dice works best.
- Gold potatoes: No need to peel—the skins are soft. Just dice evenly.
- Cauliflower: Chop small so it cooks at the same rate as the other veggies.
- Garlic & ginger: Fresh is best, but jarred or paste works too.
- Tomatoes: Fire-roasted tomatoes bring a smoky depth.
- Vegetable broth: A good brand makes all the difference in flavor.
- Heavy cream: Adds richness and makes the curry extra creamy.
- Frozen sweet peas: Bring color and a little sweetness.
- Cilantro or parsley: Adds a fresh, bright finish.
- Sugar & spices: Sugar balances flavors, and the spice mix is key—don’t skimp!
Vegetable Masala Tips
- Make it spicier: Add more cayenne or red pepper flakes.
- Salt matters: With bold spices, salt is key. Taste often and adjust as needed.
- Layer flavors: Sautéing in stages makes a big difference. Spices get bolder, tomatoes taste sweeter, and veggies cook more evenly.
- Switch up veggies: Try adding green beans or baby corn near the end, or swap in your favorites!
What To Serve With Vegetable Masala
This meal is great on its own, but a few extras make it even better! A squeeze of lemon and fresh herbs right before eating bring out the flavors. Here are a few other things It is satisfying to to serve with it:
- Cucumber raita: Cool, creamy yogurt balances the warm spices. We made this in the class, and it is now a must-have for me! (Recipe below.)
- Basmati rice: Light, fluffy, and reliable with this dish.
- Naan: Tastes best warm! Toast it, heat it in the microwave, or char it over a stovetop flame.
Quick Tip
Cucumber Raita: Mix ½ cup Greek yogurt, ½ cup chopped cucumber, 2 tbsp cilantro, 2 tsp green onions, ¼ tsp cumin, ¼ tsp coriander, and ¼ tsp salt. Stir, chill, and stir again before serving.
Storage
Like most curries, this Vegetable Masala gets even better over time!
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Warm on the stove over a low burner or in the microwave, adding a splash of cream if needed.
- Freeze: Store in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
More Curry Recipes
- Chicken Curry with coconut milk
- Sweet Potato Coconut Curry Soup with chickpeas
- Curry Lentil Soup with red lentils
- Butter Chicken Meatballs over rice
- Curry Chicken Salad with golden raisins
