Ingredients

• 1 teaspoon canola oil
• ½ onion , chopped
• 2 cloves garlic , minced
• 1 jalapeno , chopped
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 0.5 teaspoons ground cumin
• 0.5 teaspoons paprika
• 0.5 teaspoons salt
• 1 , 15 ounce
• 1 cup coconut milk , or more to taste
• 1 tablespoon pure maple syrup
• 2 carrots , chopped
• 1 medium potato , peeled and chopped
• 1 red bell pepper , chopped
• 1 cup cauliflower florets , broken into bite size pieces

Instructions

1. 1 Heat oil in a large saute pan over medium heat. Add onion, garlic, and jalapeno peppers and cook until onion is soft and translucent, about 5 minutes. Stir in coriander, garam masala, cumin, paprika, and salt; saute until fragrant, about 1 minute. Pour tomato sauce into the pan and simmer until thickened, about 15 minutes.
2. 2 Add coconut milk and maple syrup and heat until warm. Taste sauce, adding more coconut milk or spices needed.
3. 3 Add carrots, potato, bell pepper, and cauliflower florets to sauce; toss well to coat. Cover, and simmer until vegetables are crisp, but fork-tender, about 10 minutes. Serve hot.

Nutrition per serving