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Quick Veggie Indian Curry

Servings: 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 2 cups Mixed Vegetables (Carrots, Green Beans, Peas, etc.)
  • 1 medium Onion
  • 2 medium Tomatoes
  • 2 cloves Garlic
  • 1 tablespoon Curry Powder
  • 1 teaspoon Ground Turmeric
  • 2 tablespoon Vegetable Oil
  • to taste Salt
  • to taste Pepper
  • 2 cups Cooked Basmati Rice

Instructions:

  1. Prepare your vegetables: Chop the onion, garlic and tomatoes, and set aside. Meanwhile, steam the mixed vegetables until they're tender.
  2. Heat the vegetable oil in a pan over medium-high heat. Once hot, add the chopped onion and garlic, cook until they turn golden brown.
  3. Add the chopped tomatoes to the pan, cook until they break down and form a sauce-like consistency.
  4. Sprinkle in the curry powder and turmeric, stir well to combine with the sauce. Cook for an additional 2 minutes.
  5. Add the steamed vegetables to the pan. Stir well to coat the veggies in the sauce. Season with salt and pepper.
  6. Allow everything to simmer together for about 5-7 minutes so the flavors meld together. Adjust seasonings as needed.
  7. Serve your quick veggie Indian curry over warm basmati rice and enjoy!