Speedy Veggie Curry

Ingredients

• 2 potatoes, peeled and diced
• 2 carrots, diced
• ½ cup frozen corn kernels
• ½ cup frozen green peas
• 2 tablespoons olive oil
• 1 large onion, finely sliced
• 1 (14.4 ounce) can chopped tomatoes with juice
• 1 (14.5 ounce) can kidney beans, drained and rinsed
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed
• 6 tablespoons water
• ½ teaspoon ground turmeric
• ½ teaspoon chili powder, or more to taste
• ½ teaspoon cumin
• ½ teaspoon ground coriander
• 1 teaspoon mustard seed
• 1 pinch salt to taste
• 1 (13.5 ounce) can coconut milk

Step 1

Bring 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.

Step 2

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.

Step 3

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.

Step 4

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.