Easy Quick Veggie Curry That Transforms Weeknight Dinners

Ingredients

• 1 cup Mixed fresh vegetables (bell peppers, carrots, peas) (Choose a colorful variety)
• 1 medium Onion
• 3 cloves Garlic (Minced)
• 1 inch Ginger (Fresh, grated)
• 1 can Canned diced tomatoes
• 1 can Coconut milk (Full-fat for creaminess)
• 2 tbsp Curry powder (The star seasoning)
• 1 tsp Ground cumin
• 1 tsp Turmeric
• 1/2 tsp Chili flakes (Optional)
• 1 tsp Salt (To taste)
• 1/4 cup Fresh cilantro (Chopped)
• 2 slices Lime (For wedges)
• 4 servings Cooked basmati rice or naan (For serving)

Instructions

1. 1

   --- How to Make Quick Veggie Curry ---

2. 2

   Chop mixed bell peppers, carrots, and onion into bite-size pieces, mince garlic and ginger. Arrange veggies in bowls for a smooth cooking process.

3. 3

   Warm oil over medium heat, then add onions, garlic, and ginger. Stir until onions turn translucent and golden, about 4 minutes.

4. 4

   Sprinkle curry powder, cumin, turmeric, and chili flakes into pan. Stir constantly for 1 minute until spices bloom and release a warm, earthy aroma.

5. 5

   Stir in diced tomatoes, scraping up browned bits. Cook until tomatoes break down and sauce thickens, about 5 minutes.

6. 6

   Toss in mixed vegetables, coat in sauce. Pour coconut milk, bring to a gentle simmer, cover, and let cook for 10 minutes until veggies are tender.

7. 7

   Uncover, season with salt and pepper to taste. Sprinkle chopped cilantro and serve with lime wedges, basmati rice or warm naan for a cozy meal.