Vegetable Red Curry

nless you have fish sauce, galangal, shrimp paste and lemongrass lying around your kitchen, I recommend doing yourself a favor and buying a $4 jar of red curry paste. Even though the jar I bought is labeled "hot", I found it very mild in the context of this particular dish. Rather, it packs enormous flavor thanks to its numerous spices, and you'll find a thousand dishes to put it in.



Vegetable Red Curry
1 T vegetable oil
1 small yellow onion, diced
1 C white rice
1 T mustard seeds
2 1/2 C chicken stock, divided
1 T red curry paste
1 C fat-free half and half
1 large sweet potato, peeled and cubed
1/2 head cauliflower, chopped
1 C frozen peas
1 16-oz can chickpeas, drained and rinsed
1 14.5-oz can diced tomatoes, drained
Flat-leaf Italian parsley

In a medium pot, heat 1 t oil on medium-high heat and cook 1/2 the diced onion until soft, 3 minutes. Add rice and mustard seeds, tossing just enough to coat. Add 1 1/2 C chicken stock, bring to a boil, reduce to a simmer, cover, and cook for 15 minutes; fluff with a fork. Meanwhile, add 2 t vegetable oil to a medium pot on medium high and cook other 1/2 diced onion 3 minutes until soft. Add curry paste and heat through; about 1 minute. Add half and half and remaining chicken stock, bring to boil and reduce heat to simmer. Add potato and cauliflower, cooking 10 minutes or until fork tender. Add peas, chickpeas and tomatoes, increasing heat to medium, cook 1-2 additional minutes until heated through. Spoon vegetables over rice, garnish with chopped parsley.