Ingredients:

  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 can coconut milk
  • 2 cups mixed vegetables (e.g., bell peppers, carrots, cauliflower)
  • 1 cup green peas (fresh or frozen)
  • Salt and pepper, to taste
  • 1 tablespoon fresh lime juice
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)

Instructions:

  1. In a large saucepan, heat the vegetable oil over medium heat.
  2. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
  3. Add minced garlic and grated ginger; continue cooking for an additional 1-2 minutes until fragrant.
  4. Stir in garam masala, turmeric, and cumin. Cook for 1 minute, allowing spices to bloom.
  5. Pour in the coconut milk and stir to combine.
  6. Add the mixed vegetables and green peas to the pot. Stir until well-coated in the curry sauce.
  7. Bring the mixture to a gentle simmer. Cook for 15-20 minutes, or until vegetables are tender.
  8. Add salt, pepper, and lime juice to taste.
  9. Garnish with chopped cilantro and serve with lime wedges.