Simple Vegetable Curry
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 14.79 ml vegetable oil
- 9.85 ml brown mustard seeds
- 1 medium yellow onion, diced small
- 236.59 ml long-grain white rice
- coarse salt, to taste
- ground pepper, to taste
- 14.79 ml red curry paste
- 236.59 ml unsweetened coconut milk (from a 13.5-ounce can)
- 1 sweet potato, peeled and cut into 1-inch pieces (about 3/4 pound)
- 1 small cauliflower, cut into florets
- 439.41 g can chickpeas, rinsed and drained
- fresh cilantro, for serving
directions
- In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1-1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.
- Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10-15 minutes.
- Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.