Indian Vegetable Curry

Name: Indian Vegetable Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tsp curry powder; 16 oz canned sliced potatoes; 16 oz frozen broccoli carrots cauliflower mix; 15 oz canned chickpeas; 14.5 oz canned stewed tomatoes; 13.75 oz canned chicken broth

A South Asian curry of chickpeas, potatoes and stewed tomatoes, seasoned with curry powder and simmered on the stove.

20 min · Serves 6 · Easy

Ingredients

2–3 tspcurry powder
453.59 gcanned sliced potatoes, drained
453.59 gfrozen broccoli carrots cauliflower mix, Birds Eye Farm Fresh Mixtures Broccoli, Cauliflower and Carrots
425.24 gcanned chickpeas, drained
411.07 gcanned stewed tomatoes
389.81 gcanned chicken broth, halal-certified

Method

Start cooking mode

Time: Prep 5 min · Cook 15 min · 20 min total
Difficulty: easy

1
Stir curry powder in large skillet over high heat until fragrant, about 30 seconds. Stir in potatoes, vegetables, chick-peas and tomatoes; bring to a boil.
1 min
2
Reduce heat to medium-high cover and cook 8 minutes. Blend broth with cornstarch; stir into vegetables. Cook until thickened.
8 min