International spice blends are your passport to flavor.
One commonality among international cuisines is the heavy reliance on spices to infuse dishes with signature flavor. A number of cultures have spent centuries experimenting with mixtures of spices and herbs to enhance their cuisine. With all the tough work done, you can use these spice blends to add excitement to your everyday cooking.
Sometimes simple is best. In this vegetarian stir-fry, garam masala helps deliver a balance of homey and exotic. Quick to put together, this dish is ideal for hectic weeknights.
About Garam Masala
Added for its deep, warming flavor, garam masala is a staple spice blend in India. The exact mix varies between regions, although it typically includes peppercorns, coriander, cumin, cinnamon, cardamom and cloves.
In the kitchen: Add to pureed soups and stewed lentils, sprinkle on roasted sweet potatoes or scrambled eggs, use to season sautéed greens, rub over roasted whole chicken.
Masala Stir-Fry Recipe Shopping List
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More Spice-Centric Recipes
Contributing chef Matthew Kadey, RD is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).Yields 4 servings
- 1 tablespoon canola or grapeseed oil
- 4 cups cooked or canned chickpeas (drained and rinsed)
- 3 garlic cloves, sliced
- 1 tablespoon minced fresh ginger
- 1 tablespoon garam masala
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 2 cups cherry tomatoes, halved
- 6 cups chopped kale
- 1/4 cup chopped unsalted roasted almonds, optional
- Juice of 1/2 lemon
- 3/4 cup plain Greek-style dairy or dairy-free yogurt of choice
- 2 tablespoons tahini
- 1 tablespoon extra-virgin olive oil
- 1 scallion (green onion), chopped
- 1 teaspoon lemon zest
- 1 pinch salt
1Heat oil in a wok or large skillet over medium heat. Add chickpeas, garlic and ginger; cook 4 minutes, stirring often. Stir in garam masala, turmeric, cayenne and salt; cook 30 seconds. Add tomatoes and heat 2 minutes, stirring often. Add kale to pan and cook until tender and slightly wilted. Stir in almonds, if using, and lemon juice.
2To make the yogurt sauce, stir together yogurt, tahini, olive oil, scallion, lemon zest and salt in a small bowl.
3Serve stir-fry topped with dollops of yogurt sauce.