| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 cups water
- 2 cups jasmine rice, well rinsed
- 1 tablespoon olive oil
- 1 red bell pepper, cut into 1/4-inch-thick strips
- 1 zucchini, halved lengthwise, cut into 1/4-inch-thick half moons
- Half an eggplant, cut into 1/2-inch cubes
- Half a yellow onion, cut into 1/4-inch-thick strips
- Four 14.5-ounce cans crushed tomatoes
- 1 tablespoon garam masala (see Cook’s Note)
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoons kosher salt
- A pinch cayenne pepper, optional (see Cook’s Note)
- 3 cloves garlic, minced
- 1/2-inch piece fresh ginger, crushed and minced
- Two 13.5-ounce cans coconut milk
- 1/4 cup coconut oil (see Cook’s Note)
- 2 scallions, cut into 1/4-inch-thick slices, for serving
- Naan or pita, for serving
Instructions
- For the rice: Combine the water and rice in a medium saucepan and bring to a boil, adjust to a low simmer, cover and cook until the rice is tender, and all the water has been absorbed, 15 to 20 minutes. Remove from heat and keep covered. (Tip: don’t stir the rice while it’s cooking.)
- For the curry: Heat the olive oil in a large skillet over medium heat. Add the pepper, zucchini, eggplant and onion and cook, stirring, until crisp tender, 5 to 7 minutes. Remove from heat and set aside.
- Combine the tomatoes, garam masala, cumin, paprika, turmeric, salt, cayenne, garlic and ginger in a medium pot, bring to a simmer and cook for 20 minutes. Careful of splashing, pour in coconut milk and add the coconut oil, turn off heat and let cool for about 5 minutes. Puree with hand stick blender (or in batches in a blender) until smooth.
- Add the cooked vegetables to the curry sauce and simmer for 10 minutes.
- Toast or grill the naan or pita bread until golden brown, 2 to 3 minutes. Cut into pieces.
- For serving: Fill bowls with some rice and then top with some curry. Sprinkle with scallion and serve with a piece of naan or pita bread.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 770 |
| Total Fat | 42 g |
| Saturated Fat | 33 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 10 g |
| Sugar | 17 g |
| Protein | 15 g |
| Cholesterol | 0 mg |
| Sodium | 1118 mg |
Reviews
Needs more spice. After all those I just added curry powder. Was good. Veggies are tasty in this.
This was so good. I put some jalapeno in with the veggies. I will definitely make again.
I really liked this recipe but I felt the ratio of sauce to vegetables was way off. I would recommend either doubling the amount of vegetables or cutting the sauce ingredients by half.
Use 1 can of coconut milk.. it was delicious