Quick Vegetarian Curry

  • Servings: 4
  • Rating:


  • 1/4 cup Kikkoman Soy Sauce
  • 4 teaspoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 1 teaspoon minced fresh ginger root
  • 1 large clove garlic, minced
  • 1 tablespoon curry powder
  • 1 bag (16 oz.) frozen vegetable mixture of choice
  • 1 can (15 oz.) garbanzo beans, rinsed and drained
  • Hot cooked rice
  • Condiments: Raisins, toasted coconut and toasted sliced almonds


Combine soy sauce, cornstarch and 1 cup water.

Heat oil in hot wok or large skillet over medium-high heat. Add onion, ginger and garlic, then sprinkle with curry powder; stir-fry 1 minute. Add frozen vegetables; stir-fry 4 minutes.

Stir in garbanzo beans and soy sauce mixture; bring to boil. Cook, stirring, until mixture thickens and beans are heated through, about 1 minute.

Serve over rice and top with condiments.