Indian Veggie Masala

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small saucepan, combine rice, 1 1/4 cups water, and 1⁄2 teaspoon salt; bring to a boil. Cover and cook over low until rice is tender and liquid is absorbed, about 17 minutes. Remove from heat and keep covered until ready to serve.

Step 2

Finely chop 2 teaspoons garlic. Cut cauliflower into 1-inch florets. Using kitchen shears, cut tomatoes in the can until finely chopped.

Step 3

Heat 1 tablespoon each of butter and oil in a medium Dutch oven (or pot) over medium-high. Add cauliflower and season with salt and pepper. Cook, stirring occasionally, until browned in spots, about 7 minutes. Transfer cauliflower to a plate.

Step 4

Return same pot to medium-high heat. Add 1 tablespoon butter and 11⁄2 teaspoons each of chopped garlic and curry powder; cook, stirring, until fragrant, about 30 seconds. Add tomatoes, 1 teaspoon sugar, and a pinch each of salt and pepper. Bring to a simmer and continue to cook until sauce is thickened, 2–3 minutes.

Step 5

Add cauliflower and 1⁄4 cup water to pot; cook, covered, until tender, 4–5 minutes. Stir in peas and 2 tablespoons butter; simmer until peas are bright green and tender, and sauce is reduced slightly, about 3 minutes. Stir remaining chopped garlic into yogurt. Fluff rice with a fork. Serve veggie masala over rice. Dollop yogurt on top. Enjoy!