Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.