15 Minute Vegetable Curry

Stock up on your veggies for the day with this delicious recipe that’s rich in flavor and nutrients from our friend Liz at IHeartVegetables.com.

Here is what you will need:

• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 16oz frozen mixed vegetables
• 1 cup red lentils, rinsed
• 2 cups low-sodium vegetable broth
• 1 (13.5oz) can coconut milk
• Lemon wedges for serving (optional)
• Cilantro or parsley for garnish (optional)

Here’s how to make it:

1. In a large skillet, add the olive oil, curry, cumin, garam masala, and ginger — cooking over low heat for 30 seconds to bloom the spices.
2. Add the frozen vegetables, lentils, and vegetable broth. Bring to a boil.
3. Reduce heat to medium and add the coconut milk. Simmer until the red lentils are cooked, about 10 minutes.
4. Simmer until the red lentils are cooked, about 10 minutes.
5. Serve with lemon wedges and fresh cilantro for garnish. Pair with brown rice, if desired.

Check out the full recipe, as well as some cooking and ingredient tips from Liz over at IHeartVegetables