Dancin' Raj's Nutty Masala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp -Earth Balance Whipped Buttery spread(or butter or olive oil)3 medium yellow onions-chopped1 large red pepper-chopped2 tbsp Fresh ginger root- minced1 tbsp garlic-minced2 green onions-use just the green parts-slicedhalf a cup of fresh chopped cilantro-reserve 1 tbsp for garnish1-14.5 ounce can of diced tomato1-8 ounce can of tomato sauce1 tbsp garam masala2.5 tbsp natural chunky(or creamy) peanut butteradjust quantities of anything to please your palate.
Place butter in a deep skillet/pan with lid(i use one that is 10-12 inches in diameter and 4 inches deep) and melt over a medium to medium/low flame.
Add chopped onion and allow to cook until translucent(usually works best with lid on pan).
Push the onions to one side of the pan and add chopped red pepper. Replace lid and allow to soften.
I usually mince my ginger, green onions, and cilantro while the peppers and onions are cooking to save time.
After about 5-7 minutes, push all the peppers to take up one half of the pan. you should have onions in one area, peppers in another, and enough space left to put the ginger and garlic together.
place ginger in pan first, then put the garlic on top. allow to cook for about 1 minute and throw in the green onions.
Allow to cook for 1 minute. Then stir all together.
after all the veggies have been mixed, push it all to one side of the pan, leaving as much free space as possible.
Pour in the diced tomatoes and tomato sauce into the empty area.
Add Garam Masala to the tomato mixture.
Allow to stew for five minutes before stirring the entire mixture together.
Finally, add the peanut butter and allow to melt into the mixture.
Add cilantro last.
Stir and allow to simmer for another 3-5 minutes.
Serve hot and over brown rice.
Makes anywhere from 4-6 servings, depending on how hungry you are. Adding brown mustard seeds while cooking the onions is also delicious.
Number of Servings: 6
Recipe submitted by SparkPeople user RUGBY1212.
Add chopped onion and allow to cook until translucent(usually works best with lid on pan).
Push the onions to one side of the pan and add chopped red pepper. Replace lid and allow to soften.
I usually mince my ginger, green onions, and cilantro while the peppers and onions are cooking to save time.
After about 5-7 minutes, push all the peppers to take up one half of the pan. you should have onions in one area, peppers in another, and enough space left to put the ginger and garlic together.
place ginger in pan first, then put the garlic on top. allow to cook for about 1 minute and throw in the green onions.
Allow to cook for 1 minute. Then stir all together.
after all the veggies have been mixed, push it all to one side of the pan, leaving as much free space as possible.
Pour in the diced tomatoes and tomato sauce into the empty area.
Add Garam Masala to the tomato mixture.
Allow to stew for five minutes before stirring the entire mixture together.
Finally, add the peanut butter and allow to melt into the mixture.
Add cilantro last.
Stir and allow to simmer for another 3-5 minutes.
Serve hot and over brown rice.
Makes anywhere from 4-6 servings, depending on how hungry you are. Adding brown mustard seeds while cooking the onions is also delicious.
Number of Servings: 6
Recipe submitted by SparkPeople user RUGBY1212.
Nutritional Info Amount Per Serving
- Calories: 117.3
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 151.1 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 2.2 g
- Protein: 2.9 g
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