Quick and easy frozen vegetables curry with chickpeas
There are many recipes for vegan curry out there and you’ve probably seen most of them. However, they all rely on a supply of fresh vegetables or complicated sauces. This is why I suggest you try my frozen vegetables curry – it’s easy, quick and affordable.
Frozen vegetables are available all year round. You can find them in most grocery stores and they’re very affordable. Of course, fresh veggies are preferred, if available. Sometimes when I haven’t had the chance to go to the farmer’s market, I rely on frozen goods.
If you are concerned whether you should choose frozen vegetables – multiple sources say that they can be the same, or in some cases healthier than fresh veggies. You can check these articles here or here.
Let’s get started with my recipe for frozen vegetables curry!
- 1 pack of assorted frozen veggies – mine has eggplant, potato, green peas, green beans and red pepper
- half a can of chickpeas
- a can of chopped tomatoes
- 1 teaspoon red curry paste (optional)
- cumin and salt to taste
- 2 tablespoons cooking oil
Heat a big wok-style pan or skillet and add the oil. Sautee the frozen veggies for about 10 minutes or until they soften thoroughly.
Add the chickpeas and sautee for 5 minutes. Add the can of tomatoes, spices and a teaspoon of red curry paste. Pour a glass of water and cook for about 30 more minutes on medium heat. You want the curry to have a thick consistency, so broil until it looks nice and full.
You can serve over boiled white rice or potato mash. Bon apetit!
Did you make this recipe? Show me your photos in the comments below or share with your friends!