Quick Curry

• total time: 10 minutes

Ingredients

Here’s what you 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)

Directions

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.

Add the frozen vegetables, lentils, and vegetable broth. Bring to a boil.

Reduce heat to medium and add the coconut milk.

Simmer until the red lentils are cooked, about 10 minutes.

Serve with lemon wedges and fresh cilantro for garnish. Pair with brown rice, if desired.