Main Dishescookingclassy4.5
Red Vegetable Curry
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.
👥 5 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 20 min🔥 Cook: 1h 10m👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- food processor
📝 Preparation Steps
1
Heat 2 Tbsp oil in a large enameled cast iron pot over medium heat. Add onions and saute until nearly softened, about ⏱️ 5 minutes.
2
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.
curry powder2 Tbspground cumin1 TbspSalt
3
Stir in 1/4 cup water. Transfer curry mixture to a food processor and puree until smooth, about ⏱️ 2 minutes.
4
Heat remaining 2 Tbsp oil in same pot over medium heat. Add curry mixture and cook ⏱️ 1 minute.
5
Add the garbanzo beans, cauliflower, and bell pepper and toss to coat with curry mixture.
6
Stir in vegetable broth, tomato sauce, and coconut milk. Season with salt to taste and bring to a light boil.
vegetable broth3 cupstomato sauce1 cupSalt
7
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).
8
Serve warm over basmati rice, topped with green onions and plenty of cilantro.
Nutrition Facts
calories
477 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
13 g
sugar Content
14 g
sodium Content
1068 mg
protein Content
12 g
carbohydrate Content
41 g
saturated Fat Content
26 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...