Save A vibrant, adaptable curry crafted to use up leftover vegetables, delivering hearty flavor in a sustainable, eco-friendly way.
I love making this curry because it turns whatever vegetables I have on hand into a delicious meal that my 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's 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 curry has become a family favorite, bringing us together over a warm, hearty meal every time.
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)
Save A versatile, flavorful dish perfect for any season that helps you reduce food waste effortlessly.
Recipe FAQs
- → What vegetables work best for this curry?
Root vegetables like carrots and potatoes, cruciferous veggies such as cauliflower, and leafy greens like spinach or kale all complement this dish well.
- → Can I add protein to this curry?
Yes, adding cooked chickpeas or lentils boosts protein content, and paneer or tofu cubes can be added for extra substance.
- → How do I adjust the spice level?
Increase the cayenne pepper or add a diced chili to the onions at the start for more heat; reduce these for a milder flavor.
- → What can I serve alongside this curry?
Steamed rice or warm flatbread pairs perfectly, and a sprinkle of fresh cilantro with yogurt adds freshness.
- → How long does this dish keep?
Leftovers store well in the refrigerator and develop deeper flavors overnight, making it ideal for meal prep.