Vegetable Curry
Ingredients
The base
-
¼
cup
olive oil
-
1
large
yellow onion, coarsely chopped
-
4
cloves
garlic, thinly sliced
-
1
piece (2-inch)
fresh ginger, peeled and thinly sliced
-
2
medium
jalapeños, thinly sliced
The seasoning
-
2
Tbsp
red curry paste
-
2
Tbsp
curry powder
-
1
Tbsp
ground cumin
-
to taste
salt
The vegetables and legumes
-
1
can (14 oz)
garbanzo beans, drained and rinsed
-
1
head
cauliflower, cut into bite-size pieces
-
1
large
red bell pepper, seeded and thinly sliced
The liquids
-
3
cups
vegetable broth
-
1
cup
tomato sauce
-
1
can (14 oz)
unsweetened coconut milk
For garnish
-
to taste
thinly sliced green onions
-
to taste
chopped fresh cilantro
Instructions
- Heat 2 Tbsp of oil in a large pot over medium heat and sauté the onions until nearly softened.
- Add garlic, ginger, and jalapeño, and sauté until softened.
- Stir in curry paste, curry powder, cumin, and salt, cooking for 2 minutes.
- Add ¼ cup of water and puree the mixture in a food processor until smooth.
- Heat the remaining oil in the pot, add the curry mixture, and cook for 1 minute.
- Add garbanzo beans, cauliflower, and bell pepper, tossing to coat.
- Stir in vegetable broth, tomato sauce, and coconut milk, season with salt, and bring to a boil.
- Reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
- Serve warm over basmati rice, garnished with green onions and cilantro.
Nutrition Facts (estimated)
Servings
5
Calories
477
Total fat
33g
Total carbohydrates
41g
Total protein
12g
Sodium
1068mg
Cholesterol
0mg
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