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.
