Vegetable Curry Easy Red Curry Recipe

The Best Vegetable Curry Recipe!

Who says you need meat to have an incredible meal? This mixed vegetable curry is one my new favorite vegetarian dinner recipes! It is perfectly balanced and flavorful, and you won’t even miss the meat in the slightest. This red curry recipe is brimming with vegetables, a flavorful sauce and chickpeas for protein. And don’t you just love those pretty natural colors? This easy curry recipe comes from the Heather Christo’s newly released cookbook Pure Delicious. Heather Christo is such a talented food blogger and chef and I’ve been following her blog, Heather Christo, for years and I always love what she has to share! This cookbook has 150 allergen-free recipes and it shares a lot of helpful information about food allergies, plus tips on adjusting to a new found food allergy you may have. The book if filled with gorgeous photos that will inspire you to get in the kitchen and make something delectable. The recipes are easy to follow and I love that there is plenty of variety in the book.

Red Vegetable Curry Ingredients

Vegetable oil or olive oil Veggies — cauliflower, bell pepper, onion, garlic, ginger, jalapeños, green onions, cilantro Seasoning — red curry paste, curry powder, cumin, salt Garbanzo beans Liquids — vegetable broth, tomato sauce, coconut milk

How to Make Vegetable Curry

Saute onion, garlic, ginger, jalapeno. Saute curry paste and spices with it. Mix in 1/4 cup water then puree mixture in food processor. Saute mixture 1 minute. Toss in garbanzo beans, cauliflower, and bell pepper. Stir in vegetable broth, tomato sauce, and coconut milk. Boil. Reduce heat and simmer uncovered for 45 minutes. Serve warm over basmati rice, topped with green onions and plenty of cilantro.

Can I Use Different Vegetables in This Recipe?

Yes, this mixed vegetable curry is incredibly versatile. You could add so many different veggies to this red curry recipe! Off the top of my head, I think corn, zucchini and squash would all taste delicious in this!

Can I Prep This Curry in Advance?

Definitely! The beauty of curry is that it reheats well throughout the week. In fact, I think leftover curry tastes even better than it does when you first serve it!

Tips for the Best Vegetable Curry

You want to use canned coconut milk in this recipe, not the coconut milk you pour over your cereal. For a richer, creamier curry, use full-fat coconut milk. Tomato sauce isn’t the same thing as spaghetti sauce. Tomato sauce is found next to the other canned tomatoes. I used olive oil in this recipe, but the original recipe calls for vegetable oil. Use whichever you prefer!