Vegetable African Curry with Curried Rice

Vegetable African Curry with Curried Rice

One thing we love about Real Food Real Kitchens is we get to try traditional recipes from all kinds of cultures. We love ones like this Vegetarian African Curry sent to us by reader Christopher. Sometimes his family will add beef or lamb, but he wanted to share this base recipe for all to enjoy. We sure did, thank you Christopher!

Vegetable Curry


1/2 small red onion, sliced

1 small head of cauliflower

1 small red (or green) pepper, sliced

1 can (about 15.5 oz) garbanzo beans, drained and rinsed

1 small zucchini, sliced

1 cup vegetarian broth

3 tbsp olive oil (we used Holman Ranch Olive Oil)

2 large cloves of garlic, minced

2 tbsp curry powder

1 tsp cinnamon power

1/2 tsp cumin powder

1/2 tsp clove powder

dash of coriander

dash of paprika

salt to taste


In a large pan, add 2 tbsp olive oil and heat over medium heat. Add onions and saute about 3 minutes.

Add cauliflower and red pepper and continue cooking until vegetables are tender.

In a saucepan cook garlic 1 tbsp olive oil on medium heat for about 2 to 3 minutes.

Add spices and vegetable broth to garlic and continue stirring until everything is mixed well. Add mixture to vegetables. 

Add beans and zucchini to vegetables and stir until everything is blended. Cook uncovered for about 30 minutes, stirring occasionally. Liquid will reduce.

Remove from heat and serve over curried rice (recipe below).


Curried Rice


Mighty Rice

1 cup white or brown rice (we used delicious Mighty Rice)

3/4 cup water

1 cup coconut milk

2 tbsp curry powder

2 tsp sugar


Follow directions on package of rice. We used an Aroma digital rice cooker and food steamer which made it really simple.

WINE PAIRING: Try pairing this dish with a Chardonnay by the Dreaming Tree wines.

by Craig Chapman

Vegetable African Curry with Curried Rice