Coconut crab curry

1 bag of mixed frozen veggies, I used a stirfry mix
1 can of crab
1 can of sliced water chestnuts (for crunch…you could use bamboo or mushrooms)
1/2 cup full fat coconut milk
1 tbsp extra virgin olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp tumeric
1/2 tsp coriander
1 tsp cumin
1 tsp garam masala
1/2 tsp hot pepper (your choice…omit if you don’t like heat)
1/2 tsp salt

Defrost your veggies first – I put the veggies on a plate for 4 mins in the microwave. Start by mixing the last  8 ingredients together in a bowl. Get all of your ingredients ready so you can stir fry. Pre-heat pan to medium heat and start by adding 1 tbsp of olive oil and spice mixture. Toast the spices in the oil for about 1-2 mins, make sure to constantly mix in pan so spices don’t burn. Then add the coconut milk, veggies, crab, and chestnuts. Let simmer in sauce for about 3-5 mins until the sauce is slightly reduced. Then it is ready to serve! I ate it plain but you could add rice or cauliflower rice.