Hollah! It's Masala
Edible Bling By Jacquee
We went to an amazing Indian restaurant in San Antonio this week. I tried to recreate the "Mater Mushroom" dish I ordered since I've been dreaming of it daily. I came up with this little delicious meal. Not quite the same, but equally good. It's vegetarian, vegan and just plain awesome.
Masala ala Jacquee
2 sweet potatoes, peeled and cubed
1/2 lb mushrooms, cleaned and quartered
1/2 onion, finely diced
2-3 cloves garlic
1/4 C. Olive oil
1 15oz can diced tomatoes
1 Tbl Tomato Paste
1 to 2 C. Almond or Coconut Milk
1/2 to 1 tsp Paprika
1/4 tsp ground fennel seed
1/2 tsp tumeric
1/4 tsp dry, ground mustard
1 tsp ground cumin
1/2 tsp Chipotle Chile Powder
1/8 tsp nutmeg
1/2 bunch fresh cilantro, finely chopped
dash of liquid smoke
Boil and drain the potatoes, set aside.
Saute the onions in oil, then add the garlic and mushrooms. Cook until tender and fragrant, set aside.
Combine all remaining ingredients in a blender or food processor adding lots of salt to taste. You can add more almond milk, tomatoes or chipotle powder depending on your taste preference and heat sensitivity.
Pour the now smooth sauce into a large pot and stir in mushrooms and sweet potatoes. Salt to taste and bring it to a simmer before removing it from the heat. Serve over rice.