Ingredients
¼cupolive oil,or vegetable oil, divided
1yellow onion,coarsely chopped
4garlic cloves,thinly sliced
1fresh ginger,2-inch piece, peeled, thinly sliced
2jalapeños,thinly sliced, with seeds, optional
2tbspred curry paste
2tbspcurry powder
1tbspground cumin
salt
14ozgarbanzo beans,(1 can), drained, rinsed
1cauliflower head,cut into bite-sized pieces, around 3 lbs
1red bell pepper,seeded, thinly sliced
3cupsvegetable broth
1cuptomato sauce
14ozunsweetened coconut milk,(1 can)
green onions,thinly sliced, to garnish
fresh cilantro,chopped, to garnish
Preparation
Heat 2 tablespoons of oil in a large enameled cast-iron pot over medium heat. Add the onions, then sauté for 5 minutes until nearly softened.
Add in the garlic, ginger, and jalapeños, then sauté for 5 minutes until softened.
Add in the curry paste, curry powder, and cumin. Season with salt to taste, then cook for 2 minutes, stirring frequently.
Stir in ¼ cup of water, then transfer the curry mixture to a food processor. Puree for 2 minutes until smooth.
Heat the remaining 2 tablespoons of oil in the same pot over medium heat. Add the curry mixture, then cook for 1 minute.
Add the garbanzo beans, cauliflower, and bell pepper, then toss to coat with curry mixture.
Stir in the vegetable broth, tomato sauce, and coconut milk. Season with salt to taste, then bring to a light boil.
Reduce the heat to low, then simmer uncovered for 45 minutes. Alternatively, simmer covered for 30 minutes and uncovered for 15 minutes for a lighter consistency, stirring occasionally.
Serve warm over basmati rice, topped with green onions and plenty of cilantro, and enjoy!
