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Easy Vegetable Curry

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PREP TIME
25 min
COOKING TIME
20 min
TOTAL TIME
46 min
SERVINGS
6 servings
Dinner
Easy Vegetable Curry
Ingredients
  • 2 potatoes, peeled and diced
  • 2 carrots, diced
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen green peas
  • 2 tablespoons olive oil
  • 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
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder, or more to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon mustard seed
  • 1 pinch salt to taste
  • 1 (13.5 ounce) can coconut milk
Instructions
1
Begin by filling a substantial saucepan with salted water, then bring it to a rolling boil. Next, submerge the potatoes and carrots in the boiling water mixture, allowing them to become tender, approximately 5-6 minutes. Following this, add the peas and corn to the boiling water mixture, then switch off the heat source. Allow the vegetables to wait for 1 minute before proceeding to drain them. Finally, cover the container to maintain the warmth of the vegetables.
2
In a large skillet, heat the olive oil over medium heat. Introduce the onions into the skillet and cook until they become translucent, taking around 5-7 minutes. Combine the tomatoes, kidney beans, garbanzo beans, and water with the onions in the skillet. Blend the spices - turmeric, chili powder, cumin, coriander, and mustard seed - with the onion mixture. Season to taste using salt.
3
Add the potatoes, carrots, peas, and corn to the skillet with onions. Increase the heat to high and cook the vegetables for 5-10 minutes, stirring occasionally. After that, lower the heat to medium and cook another 7 minutes.
4
Finally, pour the coconut milk into the vegetable mixture. Stir gently to prevent the milk from curdling or separating, then cook for just 3 minutes. Remove from heat and serve the dish.