It was a bit of a disappointment since it didn't get real spicy but if you are looking for a slightly mild curry this in the one for you!
1 cup rice cooked
1 can garbanzo beans drained and rinsed
1 medium potato, diced
1/2 cup peas
1/2 cup mushrooms, diced
about a cup of chopped cauliflower
1 carrot peeled and chopped
1/2 small yellow onion
2-3 cloves garlic
red curry paste (or really any color you want, if you are eating vegetarian like ours make sure it doesn't have "fish sauce" in it)
2 10 oz cans light coconut milk (or regular if you please)
Cook rice and fluff
In a medium skillet saute onions and garlic, add one can of coconut milk and heat until blended, stir in the suggested amount of Curry paste based on the package. I added some extra curry powder (about 1 1/2 tsp).
Stirring almost continuously simmer until the paste and milk become smooth. simmer about 10 more minutes, then add in the second can of milk and repeat the blending procedure.
Add in diced veggies except peas, cook until potatoes begin to get soft. Stir in garbanzo beans and simmer until they are warm, add peas and heat through.
Serve over rice.
We will have this again experimenting with the color of paste and amount to make it much much warmer.