Red Vegetable Curry

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I really, really liked this. I give it a 7.8, and I will make this again. It came from cookingclassy.com:
Red Vegetable Curry
Ingredients
  • 1/4 cup vegetable oil (I substituted olive oil) I only used about 2 Tbs. of olive oil
  • 1 yellow onion, coarsely chopped
  • 4 garlic cloves, thinly sliced
  • 1 (2-inch) piece fresh ginger, peeled and thinly sliced so, I put my ginger through a garlic press instead, which is difficult but worth it. I bet I had between 1/2 tsp. and 1 tsp. finally diced ginger
  • 2 jalapenos, thinly sliced, with seeds
  • 2 Tbsp red curry paste
  • 2 Tbsp curry powder
  • 1 Tbsp ground cumin I also added 1 tsp. smoked paprika and a few shakes of turmeric
  • Salt
  • 1 (14 oz) can garbanzo beans, drained and rinsed
  • 1 head cauliflower, cut into bite size pieces (mine was nearly 3 lbs)
  • 1 red bell pepper, seeded and thinly sliced instead of this, I did carrots, peas, and cashews like Bombay house
  • 3 cups vegetable broth
  • 1 cup tomato sauce
  • 1 (14 oz) can unsweetened coconut milk I did low fat
  • Cooked jasmine or basmati rice, for serving we used brown
  • Thinly sliced green onions and chopped fresh cilantro, for topping we didn’t use the onions
You saute the onions, garlic, ginger, jalapenos until soft (5 min) and then add curry past, cumin, and curry powder. Add salt, 4 T. water, and then blend this (don’t skip this step). Add the curry mixture back to your pan, and then simmer for a few seconds. Add in beans, cauliflower (and we did carrots and peas and cashews as well). Stir in the broth and tomato sauce. Simmer for 45 minutes, then stir in coconut milk.
for directions and link to full recipe, please click link below:
http://www.cookingclassy.com/2016/05/red-vegetable-curry/




Comments

  1. thejohnmfamilyNovember 10, 2016 at 12:11 PM

    You can make this a slow cooker recipe. When you make the sauce, add the vegetable broth to it and the tomato sauce and just boil it down so it isn't quite as runny (I omitted the water). The vegetables release water as they cook, so that will thin it out. I put the broth in the slow cooker, and it just didn't reduce, even though I cut the amount down. Full fat coconut milk is preferred. Anyway, reduce the sauce as a whole on the stove, and then dump it over your frozen veggies.

    ReplyDelete
  2. thejohnmfamilyMarch 23, 2017 at 2:01 PM

    I made the sauce first, and used about a half of can of tomato pasted instead of the sauce. I left out the water. I reduced it a bit, and I also added cumin seed and more turmeric. I forgot to puree it and just dumped it over the vegetables in the crock pot.

    ReplyDelete
  3. thejohnmfamilyJanuary 11, 2018 at 7:15 PM

    Use a full tsp. of turmeric and puree in blender, not with hand blender.

    ReplyDelete

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