This is healthy, good, cheap and very fast. Makes four servings. Serve with brown rice.
2 15-ounce cans garbanzo beans, drained
16 ounces organic frozen mixed vegetables
14 ounce can coconut milk
3 tablespoons soy sauce
1 1/2 tablespoons curry powder
1 tablespoon green curry paste (I substituted with 1/2 tbsp curry powder, aka 2 tbsp curry powder in total)
1 teaspoon brown sugar
3 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon cayenne (…not for me)
In a large pan or pot, whisk together coconut milk, soy sauce, curry powder, curry paste, brown sugar, ginger, and garlic. Bring to a boil over medium heat and stir in mixed vegetables. Simmer for 5 minutes or until vegetables are thawed and tender. Add garbanzo beans and stir. Simmer for 8- 10 minutes, until curry has thickened slightly. Serve over jasmine or basmati rice.