Mo’s Masala is a one-pan, no fuss and veggie packed dish you can easily make at home. It’s vegan, gluten free, refined sugar free with an oil free option*
- 1 small red onion, finely diced
- 1 small red chili, finely diced, incl. seeds (roughly 5″ size chili)
- knob of ginger, minced (roughly 1.5″ in size, or to taste)
- 3 large cloves garlic, minced
- 2 tbsp masala spice mix, can use storebought or DIY Mo’s Masala Spice Mix (see below)
- 1.5 tbsp tomato paste
- 1 cup chickpeas, rinsed and drained
- 1 large zucchini, sliced and quartered
- 1/2–1 cup vegetable broth
- 1 cup coconut milk
- salt and pepper to taste
- star anise, bay leaves
masala spice mix (makes a large quantity of spice mix, see below for ground option)
- 1/4 cup coriander seeds
- 1/4 cup cumin seeds
- 2 tsp black peppercorns
- 8–9 cardamom pods
- 1–1.5” piece of cinnamon stick
- 4–5 cloves
- 1 tbsp ground turmeric
- 3 tsp red chili powder
- 1 tbsp mustard seed
- To make spice mix, dry toast coriander, cumin, peppercorn, cardamom and mustard seed on a frying pan over medium heat until slightly fragrant. Remove from heat and let cool. Add ingredients to a high power blender, spice grinder or use a mortar and pestle until a fine powder forms.
- In a large saucepan over medium heat, sauté red onion with neutral oil of choice until fragrant and slightly softened (you can use water/veggie broth for an oil free option). Add chili, garlic and ginger cloves and cook for 1-2 minutes, tossing with a spatula.
- Next add spice mix along with tomato paste and let spices toast and “fry”, tossing with a spatula for 2-3 minutes.
- Now we’re ready to add our produce. Start with only ingredients that require more cooking time (i.e. dry beans or pulses, root vegetables) and sauté for 3-4 few minutes. Ingredients that need a quick cook or warm through can be added after the next step.
- Add coconut milk to the pan, stirring to combine along with vegetable broth. You can adjust how much liquid you add to adjust the texture of the sauce to your liking. For a thicker sauce, add slightly less coconut milk and veggie broth. Also be sure to give your sauce a taste to make sure you’re happy with the flavour.
- Finally, add any quick cooking veggies to the pan, increase heat to a light simmer and cook for a few more minutes, stirring constantly.
- Once ingredients are cooked through, finish with salt and pepper to taste and enjoy.
*Using oil helps to “bloom” the spices and really bring out flavour. If you prefer not to use, you can opt to use splashes of veggie broth or oil, though it is highly recommended for best results.
*As an additional preliminary step in this recipe, you can dry toast anise and bay leaves. This is a flavour building step and you can proceed with the recipe as listed after heating on a pan for a few minutes. You may also want to fish out these ingredients once the curry is ready, as they can have quite an intense flavour once bitten into.
*To make spice mix using ground ingredients, combine 3 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon ground turmeric, 3 1/2 teaspoons ground cardamom, 3 teaspoons ground cinnamon, 3 teaspoons ground mustard seed, 2 teaspoons ground black pepper, 2 teaspoons ground red chili powder, 1 1/2 teaspoons ground cloves, 1 1/2 teaspoons ground nutmeg