Ingredients
Scale
1 tbsp oil
1 small onion, diced
2 cloves garlic, minced
1 tsp grated ginger
2 tbsp curry powder
1 can diced tomatoes
1 can coconut milk
3 cups mixed vegetables (fresh or frozen)
Salt to taste
Optional: Lime juice, fresh herbs
Instructions
1. Heat oil in a large skillet over medium heat.
2. Add diced onions and cook until soft.
3. Stir in garlic and ginger, cook 1–2 minutes.
4. Add curry powder and cook until fragrant.
5. Pour in tomatoes and coconut milk.
6. Bring to a simmer and cook for 8–10 minutes.
7. Add vegetables and simmer until tender.
8. Season with salt and a splash of lime juice.
9. Serve with rice or naan.
Notes
Feel free to use any vegetables you like.
To freeze: cool completely, store in freezer-safe containers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg