Veggie Curry in a Hurry

Author: Stephanie Kay

This veggie curry in a hurry is quick and easy to prepare, making it a perfect weeknight meal! The recipe calls for Asian-style frozen vegetables, however, any frozen vegetables would work well.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Cuisine: Thai
  • Diet: Vegan
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Veggie Curry



  1. In a medium saucepan, combine rice, 2 cups of water, a pinch of salt and bring to a boil. Once boiling, reduce to a simmer and cook until all of the water has been absorbed or rice can be fluffed with a fork, about 15 minutes.
  2. In a large pan or pot, warm oil on medium-high heat, add curry paste and heat gently, stirring frequently, for about 30 seconds to 1 minute.
  3. Add frozen vegetables and toss to gently coat in curry paste.
  4. Add coconut milk and strained chickpeas, stir to combine and allow to cook on medium-high heat for 5-10 minutes until everything is heated through.
  5. Season with salt to taste and serve with a side of rice.