Vegan Peanut Corn Curry

Heat oil in a medium pan and add mustard seeds and cumin seeds until they start popping.

Add onion and garlic and stir until translucent. Add crushed tomato and sauté for 1–2 minutes until consistency becomes gravy-like.

Add thawed corn, carrots, bell peppers, turmeric powder, garam masala, chili powder, and salt. Cook for 2–3 minutes.

Add peanuts and water. The curry will begin to thicken slightly. Add coconut milk and stir. Simmer on low for 5 minutes while stirring occasionally.

Add lime juice, garnish with cilantro, and serve warm with rice, tortillas, bread, or naan!