Rating: 2.5 stars
7 Ratings
  • 1 star values: 3
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 0

Store the remaining Garam Masala in an airtight container in the freezer for up to six months. Use it to season tofu, couscous, and steamed vegetables.

Peter Berley
Recipe by Cooking Light September 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
6 servings (serving size: 1 1/4 cups lentil mixture and 3/4 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a Dutch oven over medium-high heat. Add onion and Garam Masala; sauté 3 minutes or until onion is tender. Stir in tomato, turmeric, ginger, garlic, and eggplant; sauté 7 minutes or until eggplant is tender.

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  • Add lentils, water, salt, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in zucchini; bring to a boil. Reduce heat, and simmer 10 minutes or until zucchini is tender. Discard bay leaves. Serve over rice.

  • Totals include Garam Masala.

Nutrition Facts

447 calories; calories from fat 7%; fat 3.3g; saturated fat 0.6g; mono fat 1.5g; poly fat 0.8g; protein 17g; carbohydrates 90.6g; fiber 12.4g; iron 4.5mg; sodium 587mg; calcium 56mg.
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