Simple Vegetable Curry in a Hurry

1.Heat the vegetable oil in a large skillet or saucepan over medium heat.

2.Add the chopped onion and sauté for 4-5 minutes until soft and translucent.

3.Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

4.Add the curry powder, ground cumin, turmeric, and cayenne pepper (if using). Cook the spices for 1 minute, stirring constantly to release their aroma.

5.Pour in the diced tomatoes with their juice and the coconut milk. Stir well to combine.

6.Add the diced potatoes and carrots to the curry base. Bring the mixture to a gentle simmer, cover, and cook for 10 minutes, stirring occasionally.

7.Add the frozen peas and green beans to the curry. Continue to simmer uncovered for another 8-10 minutes until all the vegetables are tender and the sauce has thickened slightly.

8.Season the curry with salt and freshly ground black pepper to taste.

9.Remove from heat and let the curry rest for 2 minutes before serving.

10.Serve the vegetable curry hot, garnished with chopped fresh cilantro alongside steamed white rice.