Save A vibrant, adaptable curry crafted to use up leftover vegetables, delivering hearty flavor in a sustainable, eco-friendly way.
This recipe helped me transform random veggies from the fridge into a delicious meal that the whole family 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 has become a go-to family favorite during busy weeknights when we want something quick and wholesome.
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 per serving
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This curry is as flexible as your fridge allows and always satisfying to the last bite.
Recipe FAQs
- → Can I use any vegetables in this curry?
Yes, this curry is designed to be adaptable. Use any combination of fresh or leftover vegetables such as carrots, potatoes, cauliflower, bell peppers, or leafy greens.
- → How can I add more protein to the dish?
Incorporate cooked chickpeas, lentils, paneer, or tofu to boost protein content and add extra texture to the curry.
- → What spices give this dish its flavor?
The curry powder, cumin, coriander, turmeric, and optional cayenne pepper create a warm, balanced spice profile that enhances the vegetables.
- → Is this dish suitable for a vegan diet?
Yes, if you choose plant-based yogurt as a topping and avoid dairy yogurt, the curry is fully vegan and gluten-free.
- → How should I serve this curry for best results?
Serve hot over cooked rice or with flatbread, garnished with fresh cilantro and a dollop of yogurt to balance the spices.
- → Can I prepare this dish in advance?
Absolutely, flavors tend to deepen overnight, making it an ideal dish to prepare ahead and enjoy reheated.