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15 Minute Vegetable Curry

A quick and comforting vegetable curry enriched with spices and creamy coconut milk, perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 325
Ingredients Method Notes

Ingredients
  

For the Curry
  • 1 tablespoon olive oil Brings richness and helps sauté spices.
  • 1 tablespoon curry powder Provides foundational flavor.
  • 1 teaspoon ground ginger Adds a refreshing kick.
  • 1 teaspoon cumin Deepens the flavor profile.
  • 1 teaspoon garam masala Adds warmth and a hint of sweetness.
  • 16 oz frozen mixed vegetables Crispy and colorful for texture and nutrition.
  • 1 cup red lentils, rinsed Adds body and protein to the curry.
  • 2 cups low-sodium vegetable broth Provides moisture and depth.
  • 1 (13.5oz) coconut milk Adds richness and a hint of sweetness.
  • 1 wedge lemon, for serving Brightens up the flavors.
  • to taste cilantro or parsley, for garnish Enhances visual appeal and adds flavor.

Method
 

Preparation
  1. In a large skillet, pour in the olive oil over low heat. Add the curry powder, cumin, garam masala, and ground ginger. Cook for about 30 seconds, stirring gently to bloom the spices.
Cooking
  1. Incorporate the frozen mixed vegetables, rinsed red lentils, and vegetable broth into the skillet. Increase the heat and bring everything to a boil.
  2. Once boiling, reduce the heat to medium. Stir in the coconut milk to blend smoothly.
  3. Let the curry simmer for approximately 10 minutes until the lentils are tender.
Serving
  1. Once the lentils are tender, serve your vegetable curry hot. Add lemon wedges and a sprinkle of fresh cilantro or parsley.

Notes

To enhance flavor, toast spices in the oil first. For added heat, include red chili flakes. Use homemade broth for richer taste. This dish is versatile; serve over rice or quinoa.