# What You'll Need:
→ Fresh & Leftover Vegetables
01 - 2 cups assorted vegetables (carrots, potatoes, cauliflower, bell peppers, green beans), chopped
02 - 1 cup leafy greens (spinach, kale, or chard), chopped
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
→ Pantry Staples
06 - 2 tablespoons vegetable oil
07 - 1 can (14 fl oz) diced tomatoes or 3 fresh tomatoes, chopped
08 - 1 can (14 fl oz) coconut milk
09 - 1 cup cooked chickpeas or lentils (optional)
→ Spices
10 - 1 tablespoon curry powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - ½ teaspoon turmeric
14 - ¼ teaspoon cayenne pepper (optional)
15 - Salt and black pepper, to taste
→ To Serve
16 - Cooked rice or flatbread
17 - Fresh cilantro, chopped
18 - ½ cup plain yogurt or plant-based yogurt (optional)
# How To Make:
01 - Heat vegetable oil in a large pot over medium heat. Add diced onion and cook until translucent, approximately 4 minutes.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add curry powder, ground cumin, ground coriander, turmeric, and optional cayenne pepper. Stir continuously for 30 seconds to toast spices.
04 - Add all chopped vegetables except leafy greens. Stir to evenly coat them with the spices.
05 - Pour in diced tomatoes and coconut milk. Bring mixture to a gentle simmer.
06 - Stir in chickpeas or lentils if using. Season generously with salt and black pepper.
07 - Cover pot and simmer for 15 to 20 minutes, stirring occasionally, until vegetables are tender.
08 - Stir in chopped leafy greens and cook for an additional 2 to 3 minutes until wilted.
09 - Taste and adjust seasoning as needed. Serve hot over cooked rice or with flatbread, garnished with fresh cilantro and a dollop of yogurt if desired.
