Ingredients
- Two peeled and diced potatoes
- Two diced carrots
- A generous half cup of frozen corn kernels
- A half cup of frozen green peas
- Two tablespoons of flavorful olive oil
- One large onion, finely sliced
- A can of chopped tomatoes (14.4 ounces) with its juicy goodness
- A can of kidney beans (14.5 ounces), drained and rinsed
- A can of garbanzo beans (15.5 ounces), drained and rinsed
- Six tablespoons of water for the perfect consistency
- A sprinkle of ground turmeric
- A touch of chili powder, adjust to your taste buds
- A hint of cumin for that earthy flavor
- Ground coriander for a fragrant twist
- Mustard seeds to enhance the aroma
- A pinch of salt to elevate the flavors
- A can of creamy coconut milk (13.5 ounces)
Step 1
Begin by bringing a generously salted large saucepan of water to a lively boil. Gently drop in the potatoes and carrots, allowing them to soften for around 5 to 6 minutes. Next, introduce the peas and corn into the bubbling water before turning off the heat. Give it a moment, then carefully drain the vibrant medley of vegetables while ensuring they stay cozy under a cover.
Step 2
In a spacious skillet, warm up the olive oil over medium heat, infusing it with the aromatic essence of onions for 5 to 7 minutes until they turn translucent. Merge the tomatoes, kidney beans, garbanzo beans, and a splash of water into the mix, along with a harmonious blend of turmeric, chili powder, cumin, coriander, and mustard seed. Season to perfection with a hint of salt. Incorporate the softened potatoes, carrots, peas, and corn into this flavorful dance, cranking up the heat to high and stirring occasionally for 5 to 10 minutes. Transition to medium heat and let it simmer for an additional 7 minutes, allowing the flavors to meld.
Step 3
Finally, pour in the luscious coconut milk, stirring gently for a mere 3 minutes to maintain its creamy consistency. Once everything is harmoniously married together, gracefully remove the skillet from the heat and present this delectable creation to be enjoyed.
Extra Tips & Suggestions
- 1. Start by organizing your pantry shelves with all the necessary ingredients for your veggie curry. Keep the spices, coconut milk, and canned goods in one section for easy access.
- 2. Utilize clear storage containers to store pre-chopped vegetables like bell peppers, onions, and carrots. This will not only save you time but also keep your fridge neat and organized.
