Red Vegetable Curry

Name: Red Vegetable Curry
Total time: 4500 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 can coconut milk; 5 cups vegetable broth; 1 cup tomato sauce; 2 cans garbanzo beans, drained rinsed; 1 head cauliflower, cut into bite size; 1 onion diced; 2 jalapeños, slice thin; 4 garlic cloves, thin sliced; 1 inch ginger sliced thin; 2 tbls curry powder; 2 tbls red curry paste; 1 tbls cumin; salt; olive oil

masterchefBilly @cook_3603191

So delicious

masterchefBilly @cook_3603191

So delicious

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Ingredients

1hour 15 minute

6 servings

1 cancoconut milk
5 cupsvegetable broth
1 cuptomato sauce
2 cansgarbanzo beans, drained rinsed
1 headcauliflower, cut into bite size
1onion diced
2jalapeños, slice thin
4garlic cloves, thin sliced
1 inchginger sliced thin
2 tblscurry powder
2 tblsred curry paste
1 tblscumin
salt
olive oil

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Steps

1hour 15 minute

1

Add oil to a medium hot pot. Add onion. Cook till translucent, about 5 minutes
2

Add jalopenos, ginger, and garlic. Cook 5 minutes
3

Add curry powder, curry paste, cumin
4

Stir and mix for a couple of minute's
5

Add 1/3 cup water and add paste mix into your mixer, or food processor. Blend till smooth. 2 to 5 minutes
6

Add oil back to your pot, add curry mix. Stir and cook a couple of minutes
7

Fold in your carbonzo beans and cauliflower.
8

Add your vegetable broth, tomato sauce, and coconut milk. Stir and simmer uncovered 45 minutes.
9

Add bell pepper. Simmer another 10 minutes.
10

Add cilantro and green onions when plating on a bed of rice. ENJOY