Red Vegetable Curry

Servings: 5
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes


  • 1/4 cup 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 (optional)
  • 2 Tbsp red curry paste
  • 2 Tbsp curry powder
  • 1 Tbsp ground cumin
  • Salt
  • 1 (14 oz) can 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
  • Thinly sliced green onions and chopped fresh cilantro, for garnish


  1. Heat 2 Tbsp oil in a large enameled cast iron pot over medium heat. Add onions and saute until nearly softened, about 5 minutes.
  2. 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.

  3. Stir in 1/4 cup water. Transfer curry mixture to a food processor and puree until smooth, about 2 minutes.

  4. Heat remaining 2 Tbsp oil in same pot over medium heat. Add curry mixture and cook 1 minute. 

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

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

  7. 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). 

  8. Serve warm over basmati rice, topped with green onions and plenty of cilantro.

Recipe Notes