This quick and flavorful curry is packed with fresh vegetables and aromatic spices, making it a perfect weeknight dinner. It’s easy to prepare and satisfying, bringing warmth and comfort to your table in no time.
Start by bringing a large pot of salted water to a boil. Toss in the potatoes and carrots and let them cook until they’re just tender, about 5 to 6 minutes. Then, add the peas and corn, turn off the heat, and let everything sit for a minute before draining. Keep the veggies covered to stay warm.
Next, heat some olive oil in a big skillet over medium heat. Add the onions and cook, stirring occasionally, until they’re soft and translucent, which should take around 5 to 7 minutes. Stir in the tomatoes, kidney beans, garbanzo beans, and a splash of water. Sprinkle in the turmeric, chili powder, cumin, coriander, and mustard seeds, mixing everything well. Season with salt to your liking.
Add the cooked potatoes, carrots, peas, and corn to the skillet. Turn the heat up to high and cook for about 5 to 10 minutes, giving it a stir every now and then. Then reduce the heat to medium and let it simmer for another 7 minutes so the flavors can come together.
Finally, pour in the coconut milk and stir gently. Cook for just 3 minutes—this helps keep the coconut milk from breaking or curdling. Once it’s heated through, take it off the stove and it’s ready to serve.
- Use fresh or frozen vegetables based on what you have to save time.
- Stir the curry frequently to prevent sticking and to help the flavors blend well.
- Adjust the spice level by adding more chili or a mild yogurt topping to cool it down.
This dish is packed with vibrant vegetables and bold flavors, making it both nutritious and satisfying. It comes together quickly, perfect for busy weeknights when you want something warm and comforting without spending hours in the kitchen.
Serve with steamed rice or warm naan bread to soak up the delicious sauce. A side of cooling cucumber raita or a simple green salad pairs beautifully to balance the spices.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce thickens too much. This curry also freezes well for up to 2 months.
