Quick Vegetable Curry

Recipe View Prepare the Vegetables: Bring a large saucepan of lightly salted water to a boil. Add the diced potatoes and carrots, and cook until slightly softened, about 5-6 minutes. Add the frozen peas and corn kernels to the boiling water, then immediately remove from heat. Let stand for 1 minute, then drain the vegetables thoroughly. Cover to keep warm.

Recipe View Sauté the Aromatics: Heat the olive oil in a large skillet or pot over medium heat. Add the finely sliced onion and cook, stirring occasionally, until translucent and softened, about 5-7 minutes.

Recipe View Build the Curry Base: Add the chopped tomatoes (with juice), drained kidney beans, drained garbanzo beans, and water to the skillet with the onions. Stir in the ground turmeric, chili powder, cumin, coriander, and mustard seeds until well combined. Season with salt to taste. Bring the mixture to a simmer.

Recipe View Combine and Simmer: Add the blanched potatoes, carrots, peas, and corn to the curry base. Increase the heat to medium-high and cook for 5-10 minutes, stirring occasionally, until the vegetables are heated through and the flavors meld.

Recipe View Finish with Coconut Milk: Reduce the heat to medium-low. Gently pour in the coconut milk and stir to combine. Cook for just 3 minutes, being careful not to boil, as this can cause the coconut milk to curdle or separate.

Recipe View Serve: Remove from heat and serve hot over basmati rice, with naan or chapati on the side.