# Components:
→ Vegetables
01 - 4 cups mixed frozen vegetables (carrots, peas, green beans, corn, cauliflower, broccoli)
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
→ Curry Base
05 - 2 tablespoons vegetable oil
06 - 1 can (13.5 oz) full-fat coconut milk
07 - 1 cup canned diced tomatoes
08 - ½ cup water
→ Spices
09 - 1 tablespoon curry powder
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - ½ teaspoon turmeric
13 - ½ teaspoon chili flakes (optional)
14 - Salt and black pepper to taste
→ Finish & Garnish
15 - 2 tablespoons fresh cilantro, chopped
16 - 1 tablespoon lime juice
17 - Cooked rice or naan for serving (optional)
# Method:
01 - Heat vegetable oil in a large saucepan over medium heat. Add diced onion and cook for 3 to 4 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger. Sauté for 1 minute until fragrant.
03 - Add curry powder, ground cumin, ground coriander, turmeric, and chili flakes. Cook for 1 minute, stirring constantly to release aromas.
04 - Add frozen mixed vegetables and canned diced tomatoes to the saucepan. Stir to evenly incorporate.
05 - Pour in coconut milk and water. Season with salt and black pepper to taste.
06 - Bring the mixture to a gentle simmer. Cover and cook for 15 to 18 minutes, stirring occasionally until vegetables are tender and sauce thickens.
07 - Stir in lime juice and adjust seasoning if necessary. Garnish with chopped fresh cilantro before serving.
08 - Serve hot with cooked rice or naan bread as desired.
