easy weeknight vegetables in curry sauce
There’s no need to serve an uninspired meal after a long day at work. This dish is super fast, and the tasty sauce easily rivals one from your local ethnic family restaurant. The bonus of eating at home: You get to personalize it with your favorite veggies. We included more ingredient ideas below the recipe.
1 14-oz. can coconut milk
1/2 teaspoon each: salt, turmeric, garam masala, cumin, and paprika
2 Tbs. canola oil
1 medium sweet onion, chopped
2 garlic cloves, minced
6 baby Portobello mushrooms, sliced
1 small zucchini, chopped
16-oz. frozen stir-fry vegetable blend (ours included edamame, carrots, mushrooms, bamboo shoots), thawed
14-oz. can baby corn
Fresh cilantro, chopped
1. Start preparing rice or udon noodles according to package directions. While the water boils or the rice cooker heats up, prepare the veggies.
2. In a small pot, combine coconut milk and salt, turmeric, garam masala, cumin, and paprika. Heat on low while veggies cook, stirring occasionally.
3. Heat the canola oil in a large pan or wok. Sauté onion and garlic until translucent. Add mushrooms and zucchini; cook for 3 minutes or so. Add thawed frozen vegetables and canned vegetables at the end; cook until heated through.
4. Serve veggies over cooked rice or noodles, and spoon curry sauce over the top. Garnish with a sprinkling of chopped fresh cilantro leaves.
More ingredient ideas: Sliced kale ribbons, a handful of fresh spinach, tofu or tempeh cubes, canned water chestnuts or straw mushrooms, bell peppers, broccoli, diced chili peppers, fresh ginger, tomato