Who says you need meat to have an incredible meal? This Red Vegetable Curry is one my new favorite vegetarian recipes! It is perfectly balanced and flavorful and you won’t even miss the meat in the slightest. The recipe comes from the Heather Christo’s newly released cookbook Pure Delicious. Heather Christo is such a talented food blogger and chef and I’ve been following her blog, Heather Christo, for years and I always love what she has to share! This cookbook has 150 allergen-free recipes and it shares a lot of helpful information about food allergies, plus tips on adjusting to a new found food allergy you may have. The book if filled with gorgeous photos that will inspire you to get in the kitchen and make something delectable. The recipes are easy to follow and I love that there is plenty of variety in the book.
Some of the recipes I’ve bookmarked to try are the Sweet Corn and Yellow Tomato Soup, Spicy Thai Curry Noodle Soup, Chicken Chili Verde, Banh Mi Salad with Sriracha Vinaigrette, Lemon Artichoke Hummus, Mustard Crusted Potatoes, Sweet Potato Salad with Bacon, Quinoa Tabbouleh, Asian Salmon Burgers, Old Fashioned Spaghetti and Meatballs, Chicken Tacos with Cilantro Pesto, and the Chocolate Coconut Caramel Bars. But really I’d love to try each and every one of them, every recipe looks and sounds so enticing! I’d highly recommend this cookbook whether or not you are on a special diet! Try this Red Vegetable Curry soon, it is pure delicious-ness and it will leave you craving more from this cookbook! You can purchase a copy of the book for yourself from Amazon, or at Barnes and Noble.
Red Vegetable Curry
- 1/4 cup vegetable oil (I substituted olive oil)
- 1 yellow onion , coarsely chopped
- 4 garlic cloves , thinly sliced
- 1 (2-inch) piece fresh ginger, peeled and thinly sliced
- 2 jalapenos , thinly sliced, with seeds
- 2 Tbsp red curry paste
- 2 Tbsp curry powder
- 1 Tbsp ground cumin
- 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
- 3 cups vegetable broth
- 1 cup tomato sauce
- 1 (14 oz) can unsweetened coconut milk
- Cooked jasmine or basmati rice , for serving
- Thinly sliced green onions and chopped fresh cilantro , for topping
Heat 2 Tbsp oil in a large enameled cast iron pot over medium heat. Add onions and saute until nearly softened, about 5 minutes. Add in garlic, ginger and jalapeno and saute until softened, about 5 minutes. Add in the curry paste, curry powder, and cumin. Season with salt to taste and cook 2 minutes, stirring frequently. Stir in 1/4 cup water. Transfer curry mixture to a food processor and puree until smooth, about 2 minutes.
Heat remaining 2 Tbsp oil in same pot over medium heat. Add curry mixture and cook 1 minute. Add the garbanzo beans, cauliflower, and bell pepper (I actually waited until the last 5 minutes of cooking to add bell pepper just so it had a more vibrant color and a tender crisp texture) and toss to coat with curry mixture. Stir in vegetable broth, tomato sauce, and coconut milk. Season with salt to taste and bring to a light boil. Reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally (original recipe lists simmer covered for 30 and uncovered for 15, but I prefer a slightly thicker consistency). Serve warm over rice, topped with green onions and plenty of cilantro.
Recipe source: recipe from Pure Delicious by Heather Christo pg. 271
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