Kitchen notes · a little help before you start
15-Minute Vegetable Curry
15-Minute Vegetable Curry brings together frozen mixed vegetables, vegetable broth, and coconut milk. Have the lid or covering ready before you need it. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Asian
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
- Dietary characteristics
- Vegetarian
- Dish type
- Curries
A few quick notes
1. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
2. Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
3. Keep the first boil and the next step together
Read what happens once the mixture comes to a boil. Have the next ingredient or heat adjustment ready, and continue with the sequence the recipe gives.
Get to know the ingredients
Frozen mixed vegetables
Look at how this ingredient comes into the method: Add the frozen vegetables and broth to a soup pot (it's okay if the broth does not fully cover the vegetables).
Vegetable broth
Look at how this ingredient comes into the method: Add the frozen vegetables and broth to a soup pot (it's okay if the broth does not fully cover the vegetables).
Coconut milk
Look at how this ingredient comes into the method: Give the vegetables a good stir, turn the heat down to low, then add the coconut milk, curry powder, and ginger.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for 15-Minute Vegetable Curry
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve hot with bread or rice. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the pot. Read the first preparation step before you get going: Add the frozen vegetables and broth to a soup pot (it's okay if the broth does not fully cover the vegetables).
Which little step is worth remembering?
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
What happens at the end?
Keep this part of the method in view: Serve hot with bread or rice.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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