There’s an Indian grocery store at the end of our leafy, beautiful block and shortly after we moved in and took our first walk around the store my husband and I were excited about getting more familiar with Indian ingredients and cooking. On this gorgeous blue skied, crisp golden Friday I was out with my son at a playground and cafe late in the afternoon and was happily surprised to receive a text from my husband with a few photos of a Friday Feast dish in the making- Garam Masala.
As I understand, this dish is traditionally vegan so it is not usually require any adaption to veganize it. However, I don’t think I will ever tire of seeing and hearing my husband’s excitement to create delicious vegan dishes!
Below are just general cooking guidelines for the dish, not a fixed recipe.
Garam Masala spice pack
12 cloves minced or crushed garlic
6 diced carrots
2 stalks broccoli
1 cup of peas
1/2 cup boiled lentils
1/2 cup cooked garbanzo beans
1/2 cup ancient grains
1 chopped onion
In a saucepan 1/2 inch deep with oil, add in onions, broccoli, carrots. Add in some water and simmer until semi soft.
Add in peas, grains, lentils, beans and 1 cup of water. Continue to simmer. When you add water do no submerge but enough so it cooks. Monitor.
When soft add in Ginger and Garam Masala seasoning.
Served with Royal Basmati Rice-cooked 1 cup to 1 3/4 cup water in Veggie broth (our favorite is Seitenbacher vegetable broth) and vegan butter added in at the end when you fluff the rice.
I had 4 servings of this dish in one day!!! It’s got a fantastic spicy kick and such a satisfying savory blend of flavors.