Let me tell you a secret. Food doesn’t have to be really complicated to be really delicious. It’s important to have an arsenal of quick meals that you can put together in 30 minutes or less. They are a lifesaver on busy weeknights. My recipe for vegetable curry is perfect for those emergencies.

I like to serve it over rice, but it’s also great on its own.

Weeknight Vegetable Curry

  • 1 can crushed tomatoes (no salt added)
  • 2 c. frozen vegetables
  • 2 TBSP curry powder

In a wok, combine 2 cups of frozen vegetables, 1 can of crushed tomatoes, and half curry powder. Stir and cook over medium heat for 20 minutes, or until it has reduced to a thick liquid. Stir in the remaining curry powder, a little bit at a time, to suit your own taste.