Red Vegetable Curry
-
Category
Main Course
-
Cusine
Indian
What do you need?
How to make?
Ingredients
1/4 cup olive oil*
1 yellow onion
4 garlic cloves
1
2 jalapenos
2 Tbsp red curry paste
2 Tbsp curry powder
1 Tbsp ground cumin
Salt
1
1 head cauliflower
1 red bell pepper
3 cups vegetable broth
1 cup tomato sauce
1 can unsweetened coconut milk
Thinly sliced green onions and chopped fresh cilantro
Directions
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 . Serve warm over basmati rice, topped with green onions and plenty of cilantro.