COCONUT VEGETABLE CURRY

Coconut Vegetable Curry image

Provided by Wanna Make This?

Time 55m

Yield 4 servings

Number Of Ingredients 18

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Ingredients

One 28-ounce can crushed tomatoes
3 cloves garlic, grated
3 tablespoons peeled, minced, fresh ginger
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1 teaspoon turmeric
1 teaspoon garam masala
1 tablespoon curry powder
Kosher salt
One 13 1/2-ounce can coconut milk
1 large red bell pepper, cut into 1-inch pieces
1 large (8-ounce) zucchini, split lengthwise and sliced 1/2 to 3/4 inch thick
1 large (6-ounce) Japanese eggplant, split lengthwise and sliced 1/2 to 3/4 inch thick
1 small yellow onion, halved and cut into 1/2-inch-thick slices
1 tablespoon unrefined coconut oil
1 cup jasmine rice, rinsed
1 large scallion, thinly sliced

Steps:

Put the tomatoes, garlic, ginger, cayenne, cumin, paprika, turmeric, garam masala, curry powder and a large pinch of salt in a medium Dutch oven. Stir to combine and set over medium-high heat. Bring to a strong simmer, lower the heat to medium, partially cover the pot with a lid (this will prevent splattering) and simmer 10 minutes, stirring occasionally.
Turn off the heat and stir in the coconut milk. Blend until smooth with an immersion blender or in a regular blender (if using a regular blender, remove the small cap in the lid and cover the top with a kitchen towel to release steam as you blend, then return the sauce to the pot). Add the red bell pepper, zucchini, eggplant, onion and a large pinch of salt to the pot. Stir to combine and set over medium-high heat. Bring to a strong simmer, then lower the heat to medium, partially cover with a lid (this will prevent from splattering) and continue to simmer until the vegetables are tender but not mushy, about 25 minutes, stirring occasionally. Stir in the coconut oil until melted, about 30 seconds. Season to taste with additional salt if needed.
Meanwhile, combine the jasmine rice and 1 1/3 cups water in a medium saucepan. Bring to a boil over high heat, then immediately reduce the heat to low. Cover with a tight-fitting lid and cook until the rice is tender and all the water has been absorbed, 10 to 12 minutes. Turn off the heat and fluff with a fork. Cover and allow to sit for 5 minutes.
Divide the rice and curry between 4 bowls, sprinkle with the scallions and serve.