I promise you this spicy, creamy vegetable curry is even easier than ordering takeout. Keep these few ingredients on hand and you can enjoy curry any time!
Heat oil in large skillet over medium heat. Add curry paste and mix into oil.
Stir coconut milk into pan, then add frozen vegetables and garbanzo beans (optional). If using sweet potatoes, add these before the vegetables and cook for about 8 minutes first.
Cover pan and cook until frozen vegetables are cooked but not mushy, 10-15 minutes. Taste sauce and add sugar if desired.