Quick vegetable curry

Based on https://www.budgetbytes.com/15-minute-vegetable-curry/ with the curry powder from https://minimalistbaker.com/diy-curry-powder/

Curry

- 16 oz frozen veggies (I used “California style”)

- 1 cup veggie broth

- 1/2 can coconut milk

- 1/2 tbsp curry powder (I’d double this next time)

- 1 tsp garam masala (may not be necessary with the extra curry powder)

- salt to taste

Curry powder (makes way more than you need for this recipe)

- 1 tbsp ground coriander

- 1 tbsp ground cumin

- scant tbsp ground turmeric

- 1 tsp ground ginger

- 1/2 tsp dry mustard

- 1/4 tsp black pepper

- 1/2 tsp ground cinnamon

- 1/4 tsp cardamom

- 1/4 tsp cayenne pepper

Put frozen veggies and broth into a pot over high heat. While it heats up, mix up the curry powder, and if you’re making microwave rice, start that too. Once it’s boiling, let it go for a minute or two, then add all the other ingredients over low-medium heat. Simmer until the veggies are cooked and the flavors are melded.

For the curry powder, just mix it all together and store the extra for another recipe.