Recipe of Red Vegetable Curry in 32 Minutes for Beginners

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, red vegetable curry. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Red Vegetable Curry is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Red Vegetable Curry is something that I have loved my entire life. They’re nice and they look fantastic.

Watch how to make amazing Thai red curry at home in this short recipe video! This vegetable curry is made with common grocery store ingredients. A Vegetable Curry that's so good meat eaters and vegetarians alike will fall in love with it!

To begin with this particular recipe, we must prepare a few components. You can cook red vegetable curry using 14 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Red Vegetable Curry:

1. Make ready 1 can coconut milk
2. Get 5 cups vegetable broth
3. Take 1 cup tomato sauce
4. Get 2 cans garbanzo beans, drained rinsed
5. Prepare 1 head cauliflower, cut into bite size
6. Make ready 1 onion diced
7. Take 2 jalapeños, slice thin
8. Prepare 4 garlic cloves, thin sliced
9. Prepare 1 inch ginger sliced thin
10. Prepare 2 tbls curry powder
11. Prepare 2 tbls red curry paste
12. Make ready 1 tbls cumin
13. Make ready salt
14. Take olive oil

It's much tastier than takeout and healthier, too. This recipe is vegetarian, vegan and gluten free. A super healthy vegan, gluten-free, dairy-free, paleo meal loaded with good for you vegetables, Thai spices, and creamy coconut milk. This Vegan Thai Red Curry tastes better than anything you'd get from a restaurant, and is totally customizable depending on what vegetables you have on hand.

Steps to make Red Vegetable Curry:

1. Add oil to a medium hot pot. Add onion. Cook till translucent, about 5 minutes
2. Add jalopenos, ginger, and garlic. Cook 5 minutes
3. Add curry powder, curry paste, cumin
4. Stir and mix for a couple of minute's
5. Add 1/3 cup water and add paste mix into your mixer, or food processor. Blend till smooth. 2 to 5 minutes
6. Add oil back to your pot, add curry mix. Stir and cook a couple of minutes
7. Fold in your carbonzo beans and cauliflower.
8. Add your vegetable broth, tomato sauce, and coconut milk. Stir and simmer uncovered 45 minutes.
9. Add bell pepper. Simmer another 10 minutes.
10. Add cilantro and green onions when plating on a bed of rice. ENJOY

One of the most memorable meals we ate during our trip to Thailand was a vegetable red curry dish at Woo Cafe in Chiang Mai. At that point we had been traveling in Southeast Asia for almost two weeks. Red Thai curry paste, which flavors this dish, is a convenient blend of chile peppers, garlic, lemongrass and galanga (a root that's similar in. The two stars of this Thai red vegetable curry: snap peas and water chestnuts. No matter how long you cook those two veggies, they're going to keep their crunch.

So that’s going to wrap it up for this special food red vegetable curry recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!