Easy Vegetable Curry

Ingredients 0/17

Step 1

Bring a large pot of lightly salted water to a boil. Toss in the potatoes and carrots and let them cook for about 5 to 6 minutes until they start to soften. Then add the peas and corn, turn off the heat, and let everything sit for another minute before draining. Keep the veggies covered so they stay warm.

Step 2

Heat some olive oil in a big skillet over medium heat. Add the onions and cook them gently until they're soft and see-through, which should take around 5 to 7 minutes. Once the onions look good, stir in the tomatoes, kidney beans, garbanzo beans, and water. Sprinkle in the turmeric, chili powder, cumin, coriander, and mustard seeds, mixing everything well. Season with a bit of salt to your taste.

Step 3

Now, add the cooked potatoes, carrots, peas, and corn to the skillet. Turn up the heat to high and cook the veggies for about 5 to 10 minutes, stirring every now and then. After that, lower the heat to medium and let it cook for another 7 minutes so the flavors really come together.

Step 4

Finally, pour in the coconut milk and give everything a quick stir. Let it cook for just 3 minutes—any longer and the coconut milk might separate. Once it’s all heated through and creamy, take it off the heat and serve. Enjoy!