5 Minute Vegetable Curry | CHEAP EASY VEGAN

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more affordable.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen vegetables

Fresh seasonal vegetables enhance flavor while frozen options are budget-friendly.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: store-brand curry powder

Homemade blends can be tailored for health, while store brands save money.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add mustard seeds and cook until they start to pop, about 1-2 minutes.

Stir in chopped onion, garlic, and ginger; sauté until onion is translucent, about 5 minutes.

Add curry powder and turmeric; cook for 1 minute until fragrant.

Incorporate mixed vegetables and stir to coat with spices.

Pour in coconut milk and water; bring to a simmer.

Reduce heat and cook uncovered until vegetables are tender, about 15-20 minutes.

Season with salt and lime juice to taste.

Garnish with chopped coriander leaves before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens