Red Vegetable Curry
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 30 mins
-
Servings
5
-
Course
Main Course
-
Cuisine
Indian
Red Vegetable Curry
Report
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.
Share:
Ingredients
- 1/4 cup olive oil
- 1 yellow onion coarsely chopped
- 4 garlic thinly sliced, cloves
- 1 (2-inch) piece ginger peeled and thinly sliced, fresh
- 2 jalapeno pepper thinly sliced, with seeds (optional
- 2 Tbsp red curry paste
- 2 Tbsp curry powder
- 1 Tbsp cumin ground
- salt
- 1 (14 oz) can garbanzo beans drained and rinsed, canned
- 1 cauliflower cut into bite size pieces (mine was nearly 3 lbs, head
- 1 red bell pepper seeded and thinly sliced
- 3 cups vegetable broth
- 1 cup tomato sauce
- 1 (14 oz) coconut milk unsweetened, canned
- green onions for garnish, thinly sliced green onions and chopped fresh cilantro
- cilantro for garnish, thinly sliced green onions and chopped fresh cilantro
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
Other Recipes
You'll Also Love
