Easy Vegetable Curry

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  • 4 garlic cloves
  • 2 teaspoons grated ginger
  • 1 onion
  • 1 red bell pepper
  • 2 bags of frozen vegtables (roughly 8 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 cups water
  • 1 tablespoon curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon coriander
  • 2 tablespoons peanut butter
  • 15-ounce can chickpeas, drained


  • Mince the garlic and grate the ginger; place them in a small bowl and set them aside.
  • Dice the onion into bite-sized pieces. Peel the carrot and thinly slice it. Cut the pepper into large squares.
  • Add the olive oil to a large skillet and heat it to medium high. Add the vegetables to the skillet with 1/2 teaspoon kosher salt and cook for 8-10 minutes, stirring occasionally, until fork tender and lightly browned. Once tender, add the garlic and ginger and cook for 1 minute.
  • Stir in the water, curry powder, cumin, turmeric, coriander, salt, peanut butter and chickpeas. Simmer for 5-10 minutes until the sauce is thickened just slightly. Serve the dish over rice or quinoa.