Red Vegetable Curry

Name: Red Vegetable Curry
Ingredients: 1/4 cup vegetable oil (I substituted olive oil); 1 yellow onion, coarsely chopped; 4 garlic cloves, thinly sliced; 1 (2-inch) piece fresh ginger, peeled and thinly sliced; 2 jalapenos, thinly sliced, with seeds; 2 Tbsp red curry paste; 2 Tbsp curry powder; 1 Tbsp ground cumin; Salt; 1 (14 oz) 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 (14 oz) can unsweetened coconut milk; Cooked jasmine or basmati rice, for serving; Thinly sliced green onions and chopped fresh cilantro, for topping

Red Vegetable Curry was pinched from <a href="http://www.cookingclassy.com/2016/05/red-vegetable-curry/" target="_blank">www.cookingclassy.com.</a>

INGREDIENTS

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1/4 cup vegetable oil (I substituted olive oil)

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1 yellow onion, coarsely chopped

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4 garlic cloves, thinly sliced

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1 (2-inch) piece fresh ginger, peeled and thinly sliced

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2 jalapenos, thinly sliced, with seeds

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2 Tbsp red curry paste

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2 Tbsp curry powder

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1 Tbsp ground cumin

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Salt

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1 (14 oz) can garbanzo beans, drained and rinsed

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1 head cauliflower, cut into bite size pieces (mine was nearly 3 lbs)

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1 red bell pepper, seeded and thinly sliced

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3 cups vegetable broth

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1 cup tomato sauce

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1 (14 oz) can unsweetened coconut milk

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Cooked jasmine or basmati rice, for serving

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Thinly sliced green onions and chopped fresh cilantro, for topping

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