Quick Veggie Masala Bowl Recipe

About this recipe

The Quick Veggie Masala Bowl is a delightful Indian-inspired meal perfect for a busy professional's lunch. Packed with vibrant flavors and wholesome ingredients, this bowl combines a medley of fresh vegetables, aromatic spices, and creamy coconut milk to create a satisfying dish. Its rich, savory base pairs beautifully with steamed rice or flatbread, ensuring a hearty and fulfilling experience. With minimal prep and cooking steps, this recipe is designed to fit seamlessly into your busy schedule, offering a taste of comfort and nutrition in every bite.

Ingredients

• 500 g Tomato - Hybrid
• 500 g Capsicum Green
• 1 pc (approx. 500 g to 800 g) Cabbage
• - Green Peas
• 200Ml Kara Coconut Milk Classic (200ml)
• 20 g Turmeric Powder
• 100 g Jeera
• - Coriander Powder
• 100 g Red Chili Powder
• 100 g Hing Khoda
• 100G Oleo
• 100 g Salt
• 100 g Coriander Leaves

Instructions

1. 1. Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add cumin seeds and hing, and sauté for 30 seconds until aromatic.
2. 2. Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they soften and release their juices.
3. 3. Mix in the turmeric powder, coriander powder, and red chili powder. Stir well to combine the spices with the tomatoes.
4. 4. Add the chopped bell peppers, shredded cabbage, and green peas. Cook for 7-8 minutes, stirring occasionally, until the vegetables are tender but still retain a slight crunch.
5. 5. Pour in the coconut milk and stir to combine. Lower the heat and let the mixture simmer for 5 minutes, allowing the flavors to meld together.
6. 6. Season with salt to taste and mix well. Cook for an additional 2 minutes to ensure the seasoning is evenly distributed.
7. 7. Turn off the heat and garnish with freshly chopped coriander leaves before serving. Serve hot with steamed rice or flatbread.