I am just going to be honest here, I love curry. I love hot curry, I love mild curry, I love when it burns your mouth all the way down to your stomach. I just love it in whatever form it takes. Oddly, I don't make it that often. Mainly because my wife cannot stand the smell. I personally love the smell. It is so complex.
I would love to be one of those people who makes all the spices and such from scratch, and maybe one day I will. But I love to use many of the commercial brands to help me out. The only thing I had to be creative with is my coconut milk. Now, if you cannot eat white rice at all, you will have to somehow figure out the coconut milk. For this recipe I do use white rice (just one cup cooked)
Here are some of the brands I used for this recipe. I put the brands so you can find them at your local store or Asian market.
Both are compliant, and both are gluten free.
1 yellow onion, peeled and sliced in half, then into half moons about 1/4 inch thick
1/2 cup veggie stock
1 medium sweet potato (about 2 cups when cut up) peeled and cut into 1/2 inch cubes
1 cup baby carrots (you can use regular and just cut up)
1/2 red bell pepper, washed, seeded and cut into 1/2 inch pieces
2c cut cauliflower florets
1 15oz. can of crushed tomatoes with juice
1 tablespoon tomato paste
4 tablespoons red curry paste
1 tsp. to 2 tablespoons sambal oelek chili paste (depending on how hot you want it
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 1/2c Klunker's creamy coconut milk**
**(1 cup white rice (hot. I make ahead and just microwave) 1 1/2 c plant milk of choice (unsweetened and unflavored) 1 tsp. coconut extract, 1 tsp. maple syrup. Combine all ingredients in a blender and blend for 2-3 minutes until very smooth)**
1/4c frozen peas
chopped cilantro for garnish
In a large, heavy bottom pan, over medium heat, saute your onions. Add a little water if they stick. Saute for 5 minutes, or until they start to turn translucent. Add the veggie stock, sweet potatoes, carrots, cauliflower and red peppers. Stir in well and continue to cook. Cover and simmer for 10 minutes, or until the carrots are tender crisp.
Add the tomatoes, tomato paste, curry paste, chili paste, onions and garlic powder and salt/pepper. Stir well and dissolve the pastes into the liquid. After stirring, return the lid and simmer another 5 minutes.
Remove lid and add the Klunker's coconut milk, stir in well. Bring back to a boil and keep stirring another 5 minutes.
Remove from heat and add the peas and cilantro on top. Check for spice. If you want it more spicy, add more chili paste.
Serve as is, or over your favorite rice. Mine is white jasmine. :)
I hope you give this a try and enjoy it as much as I did. It made a lot, so use a big enough pan!