Vegetable Curry

• 1 tablespoon oil
• 1 tablespoon garam masala
• 1/4 teaspoon cardamom powder
• 2 cups mixed vegetables, thawed (carrots, cauliflower, potatoes, peas etc.)
• 1 (14 ounce) can coconut milk
• 1 tablespoon coriander powder (or curry powder)
• 1/4 teaspoon turmeric powder (optional)
• 1 tablespoon fresh ginger, minced
• 1 garlic clove, minced
• 1 large white onion, cut into chunks
• 2 medium tomatoes (cut into small chunks)
• 2 tablespoons fresh cilantro, chopped
• salt

1. Heat oil in a skillet over medium-high heat. Add onion chunks, garlic and ginger; cook for 2 minutes. Add tomatoes and cook for approximately 5 minutes. When tomatoes are cooked enough and become paste-like; add garam masala, coriander powder (or curry powder), cardamom and tumeric; stirring well.
2. Add mixed vegetables and cook on low heat until vegetables are soft and tender. Add coconut milk and mix well. Simmer for 1 minute. Add cilantro, cover and turn off the heat.

oil, garam masala, cardamom powder, mixed vegetables, coconut milk, coriander powder, turmeric, fresh ginger, garlic, white onion, tomatoes, fresh cilantro, salt

Taken from www.food.com/recipe/vegetable-curry-496890 (may not work)