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I’ve been really into simple, quick-fix meals recently. You can create those recipes in just a few minutes with only a few ingredients and no cutting. It’s the case with this recipe. The Coconut Curry Ramen I cooked just a few months ago was so delicious that I wanted to recreate it without ramen for those unable to eat instant Ramen. This fast, quick 15-minute Vegetable Curry recipe is as simple as it gets, yet it’s packed with rich, delicious taste!


Curry comes in many varieties based on the region that you’re located in. It’s crucial to remember that this quick-fix recipe isn’t in any way the traditional vegetable curry. It combines vegetables, coconut-based broth, and store-bought curry powder. You can cook This easy food in a college dorm room, hotel room, RV, or any other place where cooking facilities are not plentiful. It’s quick, easy, and delicious, and not much more. Actual vegetable curry is made with fresh aromas, spices infused with oil, and various additional flavors.

If you’re in the market for an authentic recipe for vegetable curry, Tea for Two has an extensive collection of Indian and Pakistani Curry Recipes and additional information about the different kinds of curries from the region. If you’re searching for a Thai Vegetable Curry, check out this Vegan Red Curry from Hot Thai Kitchen.


I made use of light yellow curry powder in this recipe. However, you could also use the hot Spice if you prefer spicy foods. Curry powder differs between brands, so playing around and finding one you enjoy is essential. I have enjoyed Sharwood’s, Spice Island, and Simply Organic brands. However, if you’re in an Indian market within your metropolitan area, this would be your best choice. Their spices are likely to be fresh and cost-effective. If you want to experiment with cooking your curry spice, look up this recipe to make spice mix at home from Spice it Up.


24 oz. Frozen mixed vegetables* ($3.18)

2 cups vegetable broth ($0.26)

1 13.5oz. container coconut milk ($2.09)

1 Tbsp curry powder ($0.30)

1/2 tsp dried ground ginger ($0.05)

Salt and pepper according to your preference ($0.05)


The frozen veggies and broth into the soup pot (it’s acceptable to use broth that doesn’t fill the vegetables). Put a lid over the top and turn the heat up to high. The broth should come to a simmer.

Give the vegetables a thorough stir, then turn the heat to a simmer and add the curry powder, coconut milk, and ginger. Mix to combine, then simmer for several minutes.

The broth should be tasted, and then you can spice it up with salt and pepper.

Serve hot with bread or rice.

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Joseph M. Kay

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