With creamy coconut milk and Indian curry paste, this soothing curry makes a warm and inviting vegan dish on any menu.
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|1. Heat oil in large rondeau set over medium heat; cook onions, red peppers, garlic and ginger for 3 to 5 minutes or until slightly softened. Add red curry paste; cook for 1 minute. Stir in cauliflower, chickpeas, salt and pepper. Cook, stirring, for 3 to 5 minutes or until well coated and fragrant.|
|2. Stir in soup and coconut milk; bring to simmer, stirring often. Cook for 15 to 20 minutes or until curry is thickened. Stir in lemon juice. Keep warm for service. (Makes 12 cups/3 L).|
|3. Preheat oven to 400°F (200°C). Wrap naan in foil; heat until warmed through. Keep warm for service.|
- Spoon 1 cup (250 mL) rice onto serving dish. Spoon 1 cup (250 mL) curry over top. Top with 1 tbsp (15 mL) cilantro. Serve with naan bread.