Quick Veggie Curry

Tip: If you haven’t made the rice yet, get it started (cook per package instructions) and make the curry while it cooks. If the peas are frozen, take them out so they begin to thaw.

Heat oil over medium in a Dutch oven or large deep skillet. When melted and hot, add curry powder. Stir constantly about 2 minutes, until mixture is a smooth, fluid sauce and spices are very fragrant. If they stick to the pan or smoke, reduce heat slightly.

Carefully add coconut milk—it will sizzle and steam! Stir to incorporate spices. Add carrots and chickpeas, increase heat, and bring to a boil. Reduce heat and simmer, stirring occasionally, until carrots are tender and liquid is reduced, about 7 minutes. Add peas and simmer until warmed through, about 3 minutes if they’re not fully thawed.

Turn off heat and season to taste. Serve over rice or grain of choice with your favorite condiments.
You can also serve the curry as a soup, without rice, if you’re watching your grains intake.

Notes:
1. For instructions to make homemade coconut milk, see the linked blog post.
2. Substitute any vegetables you like. I chose carrots and peas because they’re easy to find year round, are relatively kid-friendly, and their quality isn’t hugely affected by seasonality. Add firm, slow cooking vegetables (cauliflower, broccoli, potatoes) with the coconut milk, so they have time to soften. Small, quick-cooking vegetables (onions, bell peppers, squash, leafy greens) can be added and sautéed with the spices, or added later, when you anticipate about 5 more minutes of simmering.
3. As written, recipe is vegan and gluten-free (before condiments).