This easy Vegetable Curry is hearty, flavorsome and ready in just 15 minutes! The perfect dish for those frantic weeknights when time is of the essence.
Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Sauté 1 small chopped red onion for about 3 minutes until soft. Then, add 2 minced garlic cloves and 1-inch grated ginger, cooking for another minute until fragrant.
Stir in 1½ tablespoons of curry powder, 1 teaspoon of ground cumin, and ½ teaspoon of turmeric. Cook for 1 minute to release the flavors.
Pour in a 14-ounce can of coconut milk and 1 cup of vegetable broth, mixing well.
Add 3 cups of mixed frozen vegetables and a 15-ounce can of drained and rinsed chickpeas. Bring to a simmer, then reduce the heat to maintain a gentle simmer.
Let the curry cook for about 8-10 minutes, or until the vegetables are tender.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro and a squeeze of lime juice. This curry goes well with rice or flatbread.