There's no need to serve an uninspired meal after a long day at work. This dish is super fast, and the tasty sauce easily rivals one from your local ethnic family restaurant. The bonus of eating at home: You get to personalize it with your favorite veggies. We included more ingredient ideas below the recipe.

Rice or udon noodles

1 14-oz. can coconut milk
1/2 teaspoon each: salt, turmeric, garam masala, cumin, and paprika

2 Tbs. canola oil
1 medium sweet onion, chopped
2 garlic cloves, minced
6 baby Portobello mushrooms, sliced
1 small zucchini, chopped
16-oz. frozen stir-fry vegetable blend (ours included edamame, carrots, mushrooms, bamboo shoots), thawed
14-oz. can baby corn
Fresh cilantro, chopped

Start preparing rice or udon noodles according to package directions. While the water boils or the rice cooker heats up, prepare the veggies.

In a small pot, combine coconut milk and salt, turmeric, garam masala, cumin, and paprika. Heat on low while veggies cook, stirring occasionally.

Heat the canola oil in a large pan or wok. Sauté onion and garlic until translucent. Add mushrooms and zucchini; cook for 3 minutes or so. Add thawed frozen vegetables and canned vegetables at the end; cook until heated through.

Serve veggies over cooked rice or noodles, and spoon curry sauce over the top. Garnish with a sprinkling of chopped fresh cilantro leaves.

More ingredient ideas: Sliced kale ribbons, a handful of fresh spinach, tofu or tempeh cubes, canned water chestnuts or straw mushrooms, bell peppers, broccoli, diced chili peppers, fresh ginger, tomato

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