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Curried Mixed Veggies

Frozen and fresh already-sliced vegetables plus cooked brown rice make this curry easy to assemble.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
472 calories per serving


> 2 tbsp olive oil
> 1 (12 oz) pkg fresh vegetables fajita blend
> 3 tbsp curry powder
> 1 tbsp minced garlic
> 1 (12 oz) pkg shredded Brussels sprouts
> 1/2 (16 oz) bag frozen cut green beans, thawed
> 1 (13.5 oz) can light coconut milk
> 1 (15.5 oz) can Nature's Promise® canned garbanzo beans no salt added, drained and rinsed
> 1 (15.9 oz) pkg Nature's Promise® Free From Whole Grain brown rice
> 1/4 cup chopped cilantro


In a Dutch oven, heat the oil on medium-high. Add onion and pepper mix and curry powder. Cook 6–8 min., until mostly softened, stirring occasionally. Stir in the garlic, Brussels sprouts, and green beans. Cook 3 min., stirring often.
Add the coconut milk and garbanzo beans. Season with salt and pepper. Heat to a boil on high. Reduce heat and simmer 10 min., stirring occasionally.
Heat the rice according to package directions. Serve curry with rice. Garnish with the cilantro.

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