Red Vegetable Curry

Ingredients

• 1/4 cup olive oil
• 1 yellow onion, coarsely chopped
• 4 garlic cloves, thinly sliced
• 1 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 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 can unsweetened coconut milk
• Thinly sliced green onions and chopped fresh cilantro, for garnish

Directions

1. Warm 2 Tbsp oil in a large enameled cast iron pot set over medium heat. Add the onions and cook, stirring now and then, until they are almost tender, about 5 minutes. Stir in the garlic, ginger and jalapeno, and keep cooking until those soften too, about 5 minutes. Add the curry paste, curry powder, and cumin, then season with salt to taste and cook for 2 minutes, stirring often so the spices do not sulk in one spot. Mix in 1/4 cup water. Scrape the curry mixture into a food processor and blend until smooth, about 2 minutes.
2. Pour the remaining 2 Tbsp oil into the same pot and set it back over medium heat. Add the pureed curry mixture and cook it for 1 minute. Add the garbanzo beans, cauliflower, and bell pepper, and turn everything through the curry mixture until coated.
3. Pour in the vegetable broth, tomato sauce, and coconut milk. Season with salt to taste, then bring the pot to a gentle boil.
4. Turn the heat down to low and simmer, uncovered, for 45 minutes, giving it an occasional stir; simmering covered for 30 and uncovered for 15 gives a slightly looser result, but this version aims for a thicker curry.
5. Serve warm over basmati rice, with green onions and plenty of cilantro on top.