Simple Vegetable Curry

Name: 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

11 ingredients

3 steps

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

Directions

1

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.
2

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.
3

Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.