This six-ingredient, one-pot, one-hour vegetable curry makes for an easy weeknight dinner. Use a jar of Indian simmer sauce to make things go a little faster...cheating never tasted so right.
Heat oil over medium heat. When it is shimmering but not smokey, add chopped onions.
While the onions cook, chop the cauliflower. See photos. Make sure the florets are roughly similar in size. Add the cauliflower to the onions and stir.
Peel and chop the carrots and add to the pot and stir.
Split the zucchini lengthwise then slice. Add to the pot and stir.
Add the Indian sauce and the coconut milk to the pot. Bring to a boil, then lower the heat to medium low. Cover and simmer for 20-30 minutes, or until the vegetables are tender. Season with salt and pepper.