Red Vegetable Curry
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A Vegetable Curry that’s so good meat eaters and vegetarians alike will fall in love with it! Fresh veggies and chickpeas 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.
The Best Vegetable Curry Recipe!
Who says you need meat to have an incredible meal? This mixed vegetable curry is one my new favorite vegetarian dinner recipes! It is perfectly balanced and flavorful, and you won’t even miss the meat in the slightest.
This red curry recipe is brimming with vegetables, a flavorful sauce and chickpeas for protein. And don’t you just love those pretty natural colors?
This easy curry 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.
You can purchase a copy of the book for yourself from Amazon, or at Barnes and Noble.
Red Vegetable Curry Ingredients
- Vegetable oil or olive oil
- Veggies — cauliflower, bell pepper, onion, garlic, ginger, jalapeños, green onions, cilantro
- Seasoning — red curry paste, curry powder, cumin, salt
- Garbanzo beans
- Liquids — vegetable broth, tomato sauce, coconut milk
How to Make Vegetable Curry
- Saute onion, garlic, ginger, jalapeno.
- Saute curry paste and spices with it.
- Mix in 1/4 cup water then puree mixture in food processor.
- Saute mixture 1 minute.
- Toss in garbanzo beans, cauliflower, and bell pepper.
- Stir in vegetable broth, tomato sauce, and coconut milk. Boil.
- Reduce heat and simmer uncovered for 45 minutes.
- Serve warm over basmati rice, topped with green onions and plenty of cilantro.
Can I Use Different Vegetables in This Recipe?
Yes, this mixed vegetable curry is incredibly versatile. You could add so many different veggies to this red curry recipe! Off the top of my head, I think corn, zucchini and squash would all taste delicious in this!
Can I Prep This Curry in Advance?
Definitely! The beauty of curry is that it reheats well throughout the week. In fact, I think leftover curry tastes even better than it does when you first serve it!
Tips for the Best Vegetable Curry
- You want to use canned coconut milk in this recipe, not the coconut milk you pour over your cereal. For a richer, creamier curry, use full-fat coconut milk.
- Tomato sauce isn’t the same thing as spaghetti sauce. Tomato sauce is found next to the other canned tomatoes.
- I used olive oil in this recipe, but the original recipe calls for vegetable oil. Use whichever you prefer!
More Vegetarian Recipes You’ll Love:
- Roasted Vegetable Tacos
- Italian Vegetable Lentil Soup
- Vegetarian Chili
- Very Veggie Fried Rice
- Spicy Thai Peanut Noodles
- Spinach and Artichoke Pizza
Follow Easy Cooking Zone
Red Vegetable Curry
Ingredients
- 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
Instructions
- 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.
Notes
- *Original recipe calls for vegetable oil.
- Recipe source: recipe from Pure Delicious by Heather Christo pg. 271