Simple Vegetable Curry
- Comments()
Everyday Food, October 2010
- Prep Time 20 minutes
- Total Time 30 minutes
- Yield Serves 4
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Ingredients
- 1 tablespoon vegetable oil
- 2 teaspoons brown mustard seeds
- 1 medium yellow onion, diced small
- 1 cup long-grain white rice
- coarse salt and ground pepper
- 1 tablespoon red curry paste
- 1 cup unsweetened coconut milk (from a 13.5-ounce can)
- 1 sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces
- 1 small cauliflower, cut into florets
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- fresh cilantro, for serving
Directions
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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.
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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 to 15 minutes.
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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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Agreed KBChef. I also felt it was bland. Dader, thanks for the suggestion of substituting stock for water, will give that a try! Would ginger be an okay addition?
We ADORE this recipe! I am surprised that KBChef felt it bland. It can certainly be tweaked ( I love Dader's suggestion of hot mustard seeds-can't wait to try that!) but, if you have children or picky eaters who can't tolerate a lot of heat this is a perfect place to "start" as it is not too spicy. We try to exclude meat from our main dish a few times per week and this dish is rotated regularly-plenty of protein & very filling. Delicious!
I love this recipe as a jumping off point. If you like it spicy, try using 1 T. of hot curry powder and 1 T of garam masala for the red curry paste.
Add chicken stock for the water. S&P to taste
In the rice i use hot mustard seeds, and sometimes use chicken stock instead of water if i have it on hand.
Everyone loves it.
I would not recommend this recipe if you are a lover of Indian food. There is not much taste to the recipe. It doesn't have enough spice and is quite bland.