Red Vegetable Curry Recipe

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Virgil Published: December 21, 2020 Modified: May 31, 2021

How To Make Red Vegetable Curry

Our vegetable curry recipe is made with fresh vegetables and chickpeas simmered in a savory sauce. A truly appetizing meal to serve at dinner parties!

Preparation: 20 minutes
Cooking: 1 hour 10 minutes
Total: 1 hour 30 minutes



  • ¼cupolive oil,or vegetable oil, divided
  • 1yellow onion,coarsely chopped
  • 4garlic cloves,thinly sliced
  • 1fresh ginger,2-inch piece, peeled, thinly sliced
  • 2jalapeños,thinly sliced, with seeds, optional
  • 2tbspred curry paste
  • 2tbspcurry powder
  • 1tbspground cumin
  • salt
  • 14ozgarbanzo beans,(1 can), drained, rinsed
  • 1cauliflower head,cut into bite-sized pieces, around 3 lbs
  • 1red bell pepper,seeded, thinly sliced
  • 3cupsvegetable broth
  • 1cuptomato sauce
  • 14ozunsweetened coconut milk,(1 can)
  • green onions,thinly sliced, to garnish
  • fresh cilantro,chopped, to garnish


  1. Heat 2 tablespoons of oil in a large enameled cast-iron pot over medium heat. Add the onions, then sauté for 5 minutes until nearly softened.

  2. Add in the garlic, ginger, and jalapeños, then sauté for 5 minutes until softened.

  3. Add in the curry paste, curry powder, and cumin. Season with salt to taste, then cook for 2 minutes, stirring frequently.

  4. Stir in ¼ cup of water, then transfer the curry mixture to a food processor. Puree for 2 minutes until smooth.

  5. Heat the remaining 2 tablespoons of oil in the same pot over medium heat. Add the curry mixture, then cook for 1 minute.

  6. Add the garbanzo beans, cauliflower, and bell pepper, then toss to coat with curry mixture.

  7. Stir in the vegetable broth, tomato sauce, and coconut milk. Season with salt to taste, then bring to a light boil.

  8. Reduce the heat to low, then simmer uncovered for 45 minutes. Alternatively, simmer covered for 30 minutes and uncovered for 15 minutes for a lighter consistency, stirring occasionally.

  9. Serve warm over basmati rice, topped with green onions and plenty of cilantro, and enjoy!

Recipe Notes



  • Calories: 645.63kcal
  • Fat: 34.25g
  • Saturated Fat: 17.31g
  • Monounsaturated Fat: 10.38g
  • Polyunsaturated Fat: 3.87g
  • Carbohydrates: 70.66g
  • Fiber: 15.90g
  • Sugar: 15.12g
  • Protein: 22.50g
  • Cholesterol: 0.59mg
  • Sodium: 1271.21mg
  • Calcium: 144.27mg
  • Potassium: 1484.56mg
  • Iron: 9.00mg
  • Vitamin A: 82.62µg
  • Vitamin C: 102.30mg
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