This 15 minute vegetable curry is made with frozen vegetables in a deliciously spiced tomato coconut sauce. It's easy, dairy-free, and perfect for busy weeknights, with no chopping involved. Serve it over rice or with roti or naan for a comforting dinner.
Ingredients
- 3 tablespoons grapeseed oil or coconut oil
- 1 large red onion (or 2 cups store-bought diced)
- 4 garlic cloves (or 1 tablespoon store-bought)
- 1 1/2 inch chunk fresh ginger (or 2 tablespoons store-bought)
- 1 package (13 oz, about 2.5 cups) frozen mixed vegetables
- 7 oz canned diced tomatoes (about 1 cup)
- 1 (11.1 oz) full-fat coconut milk
- 4 teaspoons coriander powder
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne powder
- 1/2 teaspoon turmeric powder
- Salt pepper to taste
- 2 tbsp fresh parsley or cilantro to garnish
Instructions
- Peel and chop the onions, ginger, and garlic.
- Add the oil to a large frying pan set on medium heat.
- Add the chopped onions, ginger, and garlic to the pan with the oil and sauté for about 10 minutes, stirring often so these don't burn.
- Add the frozen vegetables, coconut milk, tomatoes, coriander, cayenne, turmeric, and smoked paprika. Stir well.
- Cover the pan and let simmer for about 4–5 minutes, or until the frozen veggies are hot throughout.
- Uncover, turn off the heat, and season with salt and pepper.
- Garnish it with fresh parsley or fresh cilantro and serve warm with rice, roti, or naan.
Notes
- Use frozen vegetables straight from the freezer. There's no need to thaw them. They go into the pan frozen and heat through in the sauce.
- Save prep time with pre-diced aromatics. Diced onion, ginger, and garlic are sold in containers in most produce sections.
- Don't rush the base. Sautéing the onion, ginger, and garlic for about 10 minutes over medium heat softens them and releases their flavor. Stir often so they don't burn.
- Use full-fat coconut milk. Not all coconut milk is the same. From trial and error, full-fat works better than light and gives the curry its rich, creamy body. (Use coconut milk, not coconut cream.)
- Control the thickness. The curry is thick and creamy. For a thinner sauce, stir in a splash of vegetable stock or water.
- Adjust the heat. The recipe uses 1 teaspoon of cayenne. Use less for a milder curry or more for extra heat.
Nutrition
Serving: 1g | Calories: 83kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 49mg | Potassium: 134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 519IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg
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