Save A vibrant, adaptable curry crafted to use up leftover vegetables, delivering hearty flavor in a sustainable, eco-friendly way.
I love using this curry to turn leftover vegetables into a delicious meal that everyone enjoys.
Ingredients
- Fresh & Leftover Vegetables: 2 cups assorted vegetables (e.g., carrots, potatoes, cauliflower, bell peppers, green beans), chopped, 1 cup leafy greens (spinach, kale, or chard), chopped, 1 medium onion, diced, 2 cloves garlic, minced, 1-inch piece fresh ginger, grated
- Pantry Staples: 2 tablespoons vegetable oil, 1 can (400 ml) diced tomatoes (or 3 fresh tomatoes, chopped), 1 can (400 ml) coconut milk, 1 cup cooked chickpeas or lentils (optional for extra protein)
- Spices: 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon turmeric, ¼ teaspoon cayenne pepper (optional), Salt and black pepper, to taste
- To Serve: Cooked rice or flatbread, Fresh cilantro, chopped, ½ cup plain yogurt or plant-based yogurt (optional)
Instructions
- Step 1:
- Heat the oil in a large pot over medium heat Add the onion and sauté until translucent, about 4 minutes.
- Step 2:
- Stir in the garlic and ginger cook for 1 minute until fragrant.
- Step 3:
- Add the curry powder, cumin, coriander, turmeric, and cayenne Stir for 30 seconds to toast the spices.
- Step 4:
- Add all chopped vegetables (except leafy greens) Stir to coat in the spices.
- Step 5:
- Pour in the diced tomatoes and coconut milk Bring to a gentle simmer.
- Step 6:
- Add chickpeas or lentils, if using Season generously with salt and pepper.
- Step 7:
- Cover and simmer for 15 20 minutes, stirring occasionally, until vegetables are tender.
- Step 8:
- Stir in the leafy greens and cook for 2 3 minutes until wilted.
- Step 9:
- Taste and adjust seasoning Serve hot over rice or with flatbread, topped with cilantro and a dollop of yogurt if desired.
Save This recipe always brings the family together for a warm, nourishing meal.
Required Tools
Large pot or Dutch oven, Cutting board and knife, Wooden spoon, Can opener (if using canned ingredients)
Allergen Information
Contains coconut (check for tree nut allergies) Check yogurt brand and bread for dairy or gluten if needed Always verify packaged ingredient labels for hidden allergens.
Nutritional Information
Calories: 340, Total Fat: 18 g, Carbohydrates: 37 g, Protein: 8 g
Save This curry is flexible and forgiving, perfect for reducing food waste while enjoying a wholesome meal.
Recipe FAQs
- → What vegetables work best in this curry?
Root vegetables like carrots and potatoes, cruciferous veggies such as cauliflower, and leafy greens like spinach or kale are perfect for this flavorful curry.
- → Can I add protein to this dish?
Yes, chickpeas or lentils can be included for extra protein, or plant-based alternatives such as tofu or paneer cubes.
- → How spicy is this curry?
The curry includes mild spices like turmeric and cumin, with optional cayenne pepper for heat. Adjust according to your taste preferences.
- → Is coconut milk necessary for the sauce?
Coconut milk adds creaminess and balances the spices, but you can substitute with plant-based cream or omit if desired.
- → What are good serving suggestions?
Serve hot over cooked rice or with flatbread. Garnish with fresh cilantro and a dollop of yogurt or plant-based yogurt for richness.
- → Can this dish be made vegan?
Absolutely. Use plant-based yogurt and omit any dairy toppings to keep it fully vegan.