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Quick Vegetable Curry
Quick Vegetable Curry
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
46 minutes
Quick and versatile bean and vegetable curry. Adjust spices to your liking. Enjoy over rice with naan or chapatti.
Ingredients:
  • 2 potatoes, peeled and diced
  • 2 carrots, diced
  • 0.5 cup frozen corn kernels
  • 0.5 cup frozen green peas
  • 1 large onion, finely sliced
  • 1 (14.4 ounce) can chopped tomatoes with juice
  • 1 (14.5 ounce) can kidney beans, drained and rinsed
  • 1 (15.5 ounce) can garbanzo beans, drained and rinsed
  • 6 tablespoons water
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon chili powder, or more to taste
  • 0.5 teaspoon cumin
  • 0.5 teaspoon ground coriander
  • 1 teaspoon mustard seed
  • 1 pinch salt to taste
  • 1 (13.5 ounce) can coconut milk
Instructions:
  • Bring a large saucepan of lightly salted water to a boil. Add potatoes and carrots and cook until softened, about 5 to 6 minutes. Stir in peas and corn, turn off the heat, let sit for 1 minute, then drain and cover to keep warm.
  • In a large skillet over medium heat, warm the olive oil. Add the onions and sauté until transparent, about 5 to 7 minutes. Mix in the tomatoes, kidney beans, garbanzo beans, and water. Stir in the turmeric, chili powder, cumin, coriander, and mustard seed until well combined. Season with salt. Add the potatoes, carrots, peas, and corn. Increase heat to cook the vegetables for 5 to 10 minutes, stirring occasionally. Reduce heat to medium and simmer for another 7 minutes.
  • Gently combine the coconut milk with the vegetable mixture, stirring for 3 minutes to maintain a smooth consistency. Take off the heat and enjoy immediately.

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