# Components:
→ Vegetables
01 - 4 cups mixed frozen vegetables (carrots, peas, green beans, corn, cauliflower, broccoli)
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
→ Curry Base
05 - 2 tablespoons vegetable oil
06 - 1 can (13.5 fl oz) full-fat coconut milk
07 - 1 cup canned diced tomatoes
08 - ½ cup water
→ Spices
09 - 1 tablespoon curry powder
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - ½ teaspoon turmeric powder
13 - ½ teaspoon chili flakes (optional)
14 - Salt and black pepper to taste
→ Finish & Garnish
15 - 2 tablespoons fresh cilantro, chopped
16 - 1 tablespoon lime juice
# Directions:
01 - Heat vegetable oil in a large saucepan over medium heat. Add diced onion and cook for 3 to 4 minutes until softened and translucent.
02 - Incorporate minced garlic and grated ginger; sauté for 1 minute until fragrant.
03 - Stir in curry powder, ground cumin, ground coriander, turmeric, and chili flakes. Cook for 1 minute to release aromas.
04 - Add mixed frozen vegetables and canned diced tomatoes, stirring to combine evenly.
05 - Pour in coconut milk and water; season with salt and black pepper.
06 - Bring mixture to a simmer, cover, and cook for 15 to 18 minutes, stirring occasionally until vegetables are tender and sauce thickens.
07 - Stir in lime juice, taste, and adjust seasoning as needed.
08 - Serve hot, garnished with chopped cilantro, accompanied by rice or naan if desired.
