20-minute Best Vegetable Curry

All you need for this recipe are a few simple spices that I bet are already in your pantry even
if you only occasionally make Indian food: black mustard seeds, turmeric, and garam masala. Curry leaves are delicious here, but optional. You can replace them with cilantro for a slightly different but still delicious flavor.
20-minute Best Vegetable Curry

Ingredients

• 16 oz button or crimini mushrooms (sliced)
• 1 large bell pepper (thinly sliced into 1/2-inch long pieces)
• 1 large or 2 small jalapeno peppers (deseeded, if you want less heat, and thinly sliced)
• 1-inch piece ginger (thinly sliced)
• 1 medium shallot (thinly sliced)
• 1 tsp vegetable oil
• 1 tsp black mustard seeds
• 15-20 curry leaves (optional)
• 1/4 tsp turmeric
• 1-2 tsp garam masala
• 1 tsp paprika (optional, but adds a deeper color)
• 1 cup coconut milk (canned, not from the carton)
• Salt and ground black pepper to taste
• 2 tbsp lemon juice
• 10 cherry tomatoes, halved (or regular tomatoes are fine)
• 4 spring onions (chopped)

Instructions

1. Heat the oil in a large saucepan. Add the mustard seeds, let them sputter and crackle, then add the shallots, jginger, alapeno, and curry leaves, if using. Season with salt and pepper and saute for a couple of minutes until the shallots begin to soften.
2. Add the bell peppers and mushrooms and saute another 3-4 minutes until the vegetables appear to have softened. Add the turmeric, garam masala, and paprika if using. Stir to mix, then add half the coconut milk and bring everything to a boil over medium-high heat. Cook for a couple more minutes or until the vegetables are done to your liking.
3. Add the remaining coconut milk, salt if needed, and warm through without bringing to a boil. Turn off the heat and add the cherry tomatoes and spring onions.
4. Serve hot or warm with rice.

https://holycowvegan.net/20-minute-vegetable-curry-recipe/