Red Vegetable Curry
User Reviews
4.5
12 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
5
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Course
Main Course
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Cuisine
Indian
Red Vegetable Curry
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A Vegetable Curry that's so good meat eaters and vegetarians alike will fall in love with it! Fresh veggies and chick peas are slowly simmered in a well seasoned sauce allowing time for everything to meld together so perfectly. Serve over basmati rice to complete the dish.
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Ingredients
- 1/4 cup olive oil*
- 1 yellow onion, coarsely chopped
- 4 garlic cloves, thinly sliced
- 1 (2-inch) piece fresh ginger, peeled and thinly sliced
- 2 jalapeños, thinly sliced, with seeds (optional)
- 2 Tbsp red curry paste
- 2 Tbsp curry powder
- 1 Tbsp ground cumin
- salt
- 1 (14 oz) can can garbanzo beans, drained and rinsed
- 1 head cauliflower, cut into bite size pieces (mine was nearly 3 lbs)
- 1 red bell pepper, seeded and thinly sliced
- 3 cups vegetable broth
- 1 cup tomato sauce
- 1 (14 oz) can unsweetened coconut milk
- Thinly sliced green onions and chopped fresh cilantro, for garnish
Instructions
- Heat 2 Tbsp oil in a large enameled cast iron pot over medium heat. Add onions and saute until nearly softened, about 5 minutes.
- Add in garlic, ginger and jalapeno and saute until softened, about 5 minutes. Add in the curry paste, curry powder, and cumin. Season with salt to taste and cook 2 minutes, stirring frequently.
- Stir in 1/4 cup water. Transfer curry mixture to a food processor and puree until smooth, about 2 minutes.
- Heat remaining 2 Tbsp oil in same pot over medium heat. Add curry mixture and cook 1 minute.
- Add the garbanzo beans, cauliflower, and bell pepper and toss to coat with curry mixture.
- Stir in vegetable broth, tomato sauce, and coconut milk. Season with salt to taste and bring to a light boil.
- Reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally (original recipe lists simmer covered for 30 and uncovered for 15, but I prefer a slightly thicker consistency).
- Serve warm over basmati rice, topped with green onions and plenty of cilantro.
Notes
- *Original recipe calls for vegetable oil.
- Recipe source: recipe from Pure Delicious by Heather Christo pg. 271
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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