THE RECIPE JOURNAL · Main Course
Swift Vegetable Curry
This vibrant and flavorful curry comes together quickly, making it perfect for busy weeknights. Packed with fresh vegetables and aromatic spices, it’s a comforting dish that’s both healthy and satisfying.
FROM THE KITCHEN • Swift Vegetable Curry
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a large pot of salted water to a boil. Toss in the potatoes and carrots and let them cook for about 5 to 6 minutes, until they’re just tender. 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.
02
Step 2
Next, heat some olive oil in a big skillet over medium heat. Add the onions and cook them gently until they’re soft and translucent, 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 well to bring all those flavors together. Season with salt to taste.
03
Step 3
Add the cooked potatoes, carrots, peas, and corn to the skillet. Turn the heat up to high and cook everything for 5 to 10 minutes, stirring now and then. Then lower the heat to medium and let it simmer for another 7 minutes so the flavors meld nicely.
04
Step 4
Finally, pour in the coconut milk and stir it through. Let it cook for just a few minutes—about 3—to keep the coconut milk smooth and creamy. Once it’s all heated through, take it off the stove and it’s ready to serve.
Why you’ll love it
This dish is packed with vibrant vegetables and rich spices, making it both healthy and flavorful. It comes together quickly, perfect for busy weeknights when you want something comforting without the wait.
How to serve
Serve this curry over steamed basmati rice or with warm naan bread to soak up the delicious sauce. A side of cooling yogurt or a simple cucumber salad pairs wonderfully to balance the spices.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the curry has thickened too much. It also freezes well for up to 2 months.
