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!
Serves:
Ingredients
- 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
Instructions
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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.
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Add in the garlic, ginger, and jalapeños, then sauté for 5 minutes until softened.
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Add in the curry paste, curry powder, and cumin. Season with salt to taste, then cook for 2 minutes, stirring frequently.
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Stir in ¼ cup of water, then transfer the curry mixture to a food processor. Puree for 2 minutes until smooth.
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Heat the remaining 2 tablespoons of oil in the same pot over medium heat. Add the curry mixture, then cook for 1 minute.
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Add the garbanzo beans, cauliflower, and bell pepper, then toss to coat with curry mixture.
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Stir in the vegetable broth, tomato sauce, and coconut milk. Season with salt to taste, then bring to a light boil.
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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.
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Serve warm over basmati rice, topped with green onions and plenty of cilantro, and enjoy!
Recipe Notes
Nutrition
- 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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