Simple Vegetable Curry
Ingredients
- 1 tablespoon vegetable oil ⓘ
- 2 teaspoons brown mustard seeds ⓘ
- 1 medium yellow onion, diced small ⓘ
- 1 cup long-grain white rice ⓘ
- coarse salt and ground pepper
- 1 tablespoon red curry paste ⓘ
- 1 cup unsweetened coconut milk (from a 13.5-ounce can) ⓘ
- 1 sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces ⓘ
- 1 small cauliflower, cut into florets ⓘ
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- fresh cilantro, for serving ⓘ
Instructions
- In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.
- Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
- Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.
Nutrition & Diet Analysis (per serving)
410
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).