Simple Vegetable Curry

Ingredients:

• Sweet potato 1 (peeled and cut into 1 inch pieces)
• Small cauliflower (cut into florets)
• Yellow onion medium 1 (diced)
• Chickpeas 1 can (rinsed and drained)
• Vegetable oil 1 tbsp
• Brown mustard seeds 2 tsp
• Long-grain white rice 1 cup
• Coarse salt and ground pepper
• Red curry paste 1 tbsp
• Unsweetened coconut milk 1 cup
• Fresh coriander (for serving)

Method:

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, for 3 minutes. Add rice and stir to combine. Add 11/2 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, for about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork before serving. Meanwhile, in a large oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, for 3 minutes. Add curry paste and stir until fragrant, for 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, for 10 to 15 minutes. Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, for 2 minutes. Serve curry over rice with coriander.

Enjoyed reading? Share this

• Technorati
• Delicious
• Digg
• Facebook
• Twitter