The last few times I’ve needed to get a meal on the table in a hurry, this has been the recipe I’ve made. I love that it’s pretty much a throw-it-all-in-the-pan-and-presto meal, but is still super delicious and fairly healthy. A big nod goes to Vegan Salt for introducing me to coconut curry. Hers was my go-to for so long and this recipe was born out of wanting to make it as quickly as possible and play with ingredients (and my laptop battery being too dead to look up the recipe).
2 15-ounce cans garbanzo beans, drained
16 ounces organic frozen mixed vegetables
14 ounce can coconut milk
3 tablespoons soy sauce
1 1/2 tablespoons curry powder
1 tablespoon green curry paste
1 teaspoon brown sugar
3 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon cayenne or to taste
In a large pan, whisk together coconut milk, soy sauce, curry powder, curry paste, brown sugar, ginger, and garlic. Bring to a boil over medium heat and stir in mixed vegetables. Simmer for 5 minutes or until vegetables are thawed and tender. Add garbanzo beans and stir. Simmer for 8- 10 minutes, until curry has thickened slightly. Serve over jasmine or basmati rice. Enjoy!