A Vegetable Curry that's so good meat eaters and vegetarians alike will fall in love with it! Fresh veggies and chick peas are slowly simmered in a well seasoned sauce allowing time for everything to meld together so perfectly. Serve over basmati rice to complete the dish.
Ready in: 1hour30minutes
1yellow onion,coarsely chopped
4garlic cloves,thinly sliced
1(2-inch) piecefresh ginger,peeled and thinly sliced
2jalapenos,thinly sliced, with seeds (optional)
2Tbspred curry paste
1(14 oz) cancan garbanzo beans,drained and rinsed
1head cauliflower,cut into bite size pieces (mine was nearly 3 lbs)
1red bell pepper,seeded and thinly sliced
1(14 oz)can unsweetened coconut milk
Thinly sliced green onions and chopped fresh cilantro,for garnish
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 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 basmati rice, topped with green onions and plenty of cilantro.