A one-pan curry built from the shelf's beans and frozen vegetables, with pantry spices for warmth and depth. This is dinner when you need substance and flavour without fuss, ready in thirty-five minutes.

Serves 2. 35 minutes, 12 at the stove.

About 1650 calories a serving, 34 g protein, 200 g carbohydrate, 85 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large pan over medium heat and cook 1 diced medium onion until softened, about four minutes, stirring often. Add 2 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon coriander, and 1/2 teaspoon turmeric, stirring until fragrant, about one minute.
2. Pour in the drained and rinsed can of beans and 1 can of coconut milk. Add 1.5 cups of the frozen broccoli, cauliflower, and carrots. Stir to combine, bring to a simmer, and cook until the vegetables are tender and the sauce coats the beans, about twelve minutes, stirring occasionally.12 min
3. While the curry cooks, bring a separate pot of salted water to a boil, add 3/4 cup rice, and cook at a gentle boil until tender, about fifteen minutes. Drain and set aside.
4. Taste the curry and adjust seasoning with salt and pepper. Serve the rice in bowls and ladle the curry alongside or over the rice.

Note Swap the frozen vegetables for 1.5 cups of diced fresh vegetable scraps if you have them. Leftovers keep in the fridge for three days and taste better the next day. Serve with lime wedges or plain yogurt stirred in at the table.