Waste-Free Vegetarian Curry

A vibrant adaptable curry crafted to use up leftover vegetables delivering hearty flavor in a sustainable eco-friendly way.

This recipe is a staple in my kitchen because it helps reduce waste and always brings comforting warmth to the table.

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

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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 to 20 minutes stirring occasionally until vegetables are tender.

Step 8:

Stir in the leafy greens and cook for 2 to 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.

Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

Check price on Amazon

Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

Check price on Amazon

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This curry has become a family favorite on busy weeknights bringing us all together around the dinner table.

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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Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

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Enjoy this adaptable curry that makes use of your leftover veggies while delivering comforting and nourishing meals.

Recipe Questions & Answers

→ Can I use different vegetables?

Yes, this curry is very adaptable; root vegetables, squashes, or any leftover veggies work well.

→ How can I add more protein?

Include chickpeas, lentils, paneer, or tofu to boost protein content.

→ What spices are essential in this dish?

Curry powder, cumin, coriander, turmeric, and optionally cayenne provide the core flavor profile.

→ Is this suitable for vegan diets?

Using plant-based yogurt or omitting yogurt altogether keeps the dish vegan-friendly.

→ What can I serve this with?

Serve hot over rice or with flatbread to complement the rich vegetable blend.

→ How long does the cooking take?

Preparation takes about 20 minutes; simmering vegetables requires 30 minutes for tenderness.