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Homemade Red Vegetable Curry photo

Red Vegetable Curry

This Red Vegetable Curry is a colorful explosion of flavors! Packed with nutritious veggies and aromatic spices, it's a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southeast Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 1/4 cup olive oil for sautéing
  • 1 medium yellow onion coarsely chopped
  • 4 cloves garlic thinly sliced
  • 1 piece fresh ginger 2-inch, peeled and thinly sliced
  • 2 jalapenos thinly sliced (seeds optional)
  • 2 Tbsp red curry paste
  • 2 Tbsp curry powder
  • 1 Tbsp ground cumin
  • Salt to taste
  • 1 can garbanzo beans 14 oz, drained and rinsed
  • 1 head cauliflower cut into bite-size pieces
  • 1 red bell pepper seeded and thinly sliced
  • 3 cups vegetable broth
  • 1 cup tomato sauce
  • 1 can unsweetened coconut milk 14 oz
  • Thinly sliced green onions and chopped fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon
  • Serving bowls

Method
 

Cooking Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the garlic and ginger, cooking for an additional 2-3 minutes.
  2. If you like it spicy, toss in the sliced jalapenos and sauté for another minute. Add the red curry paste, curry powder, and ground cumin, stirring well for about 30 seconds to release the aroma.
  3. Add the drained garbanzo beans, cauliflower, and red bell pepper to the pot. Stir to coat the vegetables with the spices.
  4. Pour in the vegetable broth and tomato sauce. Bring to a gentle boil, then reduce heat to low and simmer for about 15 minutes until the cauliflower is tender.
  5. Stir in the coconut milk and simmer for an additional 5 minutes. Adjust seasoning with salt as necessary.
  6. Ladle into serving bowls and garnish with green onions and cilantro. Serve over rice or with naan.

Notes

  • Feel free to swap out vegetables based on what you have on hand.
  • This curry can be made in advance; it tastes even better the next day!
  • Store leftovers in an airtight container for up to 4 days.