Go Back
–+ servings
15 Minute Vegetable Curry Recipe with Frozen Vegetables.

15 Minute Vegetable Curry Recipe with Frozen Vegetables

4.88 from 8 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 servings
Author: Shashi
Easy, tasty, and dairy-free, this 15 minute vegetable curry is made with frozen vegetables in a deliciously spiced coconut sauce. This aromatic curry is a delightfully satisfying dinner recipe paired with rice or roti.

Ingredients

  • 3 tablespoons grapeseed oil or coconut oil
  • 1 lg red onion if using store-bought precut onions, then measure 2 cups
  • 4 garlic cloves if using store-bought precut garlic, then measure 1 tablespoon
  • 1 1/2 inch chunk of fresh ginger if using store-bought precut ginger, then measure 2 tablespoons
  • 1 package frozen mixed vegetables 13 oz approximately 2.5 cups
  • 7 oz canned diced tomatoes 1 cup
  • 1 package 11.1 oz Coconut milk (not coconut cream)
  • 4 teaspoons powdered coriander
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne powder
  • 1/2 teaspoon turmeric powder
  • Salt pepper to taste
  • 1 –2 tablespoons 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 in the frozen veggies, coconut milk, tomatoes, coriander, cayenne, turmeric, and smoked paprika, and stir well.
  • Cover the pan and let simmer for about 4–5 minutes, or until the frozen veggies are hot throughout.
  • Uncover the pan and turn the stove off.
  • Season this mixed vegetable curry with salt and pepper to taste.
  • Garnish it with fresh parsley or fresh cilantro and serve warm with rice, roti, or naan.

Notes

  • If you would like to save prep time, you could use already diced onions, diced ginger, and diced garlic. These are sold in containers usually found in the produce section of most grocery stores.
  • For this recipe, I used canned diced tomatoes. You could also use fresh tomatoes that have been chopped up. Or, canned fire-roasted tomatoes can also be used for layers of flavor. In fact, I have used fire-roasted tomatoes in this pinto bean curry and even this plantain stew with delicious results.
  • I have found that all packaged coconut milk is not the same. These days I have found that Embre coconut milk works so well in the curry recipes I share. I am not being paid to say this, this is just my current favorite brand. Also, from trial and error, I have found that full-fat coconut milk works better than light coconut milk, making this curry taste rich and creamy.
  • This curry is thick and creamy. However, if you prefer your curry less thick, add in some vegetable stock or a splash of water to it to thin it out.
  • If you would like to add a bit of plant protein to this dish, you can also add some canned chickpeas, cooked chickpeas, or black beans to this recipe. You could also add some drained and cubed tofu for an extra protein boost.

    • Nutrition

    Serving: 1g | Calories: 155kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 177mg | Fiber: 4g | Sugar: 5g
    DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.