Index ::: [ Recipe ] [ Main Dish ]
Simple Vegetable Curry
4 servings

[ INGREDIENTS ]

Coconut Oil
Brown Mustard Seeds
Yellow Onion
Long-Grain White Rice
Water
Salt
Black Pepper
Red Curry Paste
Unsweetened Coconut Milk
Sweet Potato
Small Cauliflower
Chickpeas
Fresh Cilantro

[ INSTRUCTIONS ]

MAKING RICE

1. In a medium saucepan, heat :
   
   1 Teaspoon Coconut Oil;
   over medium-high.
2. Add :
   
   2 Teaspoons Brown Mustard Seeds;
   1/2 Medium Yellow Onion, Diced Small;
   and cook, stirring often, until onion is soft, 3 minutes.
3. Add :
   
   1 Cup Long-Grain White Rice;
   and stir to combine.
4. Add :
   
   1 1/2 Cups Water;
   Salt, to Taste;
   Black Pepper, to Taste;
   and bring to a boil.
5. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes.
6. Remove from heat and let stand 5 minutes.
7. Fluff with a fork before serving.

VEGETABLE CURRY

1. Meanwhile, in a large Dutch oven or heavy pot, heat :
   
   2 Teaspoons Coconut Oil;
   over medium-high.
2. Add :
   
   1/2 Medium Yellow Onion, Diced Small;
   and cook, stirring often, until soft, 3 minutes.
3. Add :
   
   1 Tablespoon Red Curry Paste;
   and stir until fragrant, about 1 minute.
4. Stir in :
   
   1 Cup Unsweetened Coconut Milk;
   1 Cup Water;
   and bring to a boil.
5. Add :
   
   1 Sweet Potato, Peeled and Cut into 1 Inch Pieces;
   1 Small Cauliflower, Cut into Florets;
   Salt, to Taste;
   Black Pepper, to Taste;.
6. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
7. Stir :
   
   1 Can ( 15 Ounces ) Chickpeas, Rinsed and Drained;
   into curry and increase heat to high.
8. Simmer rapidly until liquid reduces slightly, 2 minutes.
9. Serve curry over rice with :
   
   Fresh Cilantro;.

::: View the original recipe for Simple Vegetable Curry at marthastewart.com