# What You’ll Need:
→ Fresh & Leftover Vegetables
01 - 2 cups assorted chopped vegetables (carrots, potatoes, cauliflower, bell peppers, green beans)
02 - 1 cup chopped leafy greens (spinach, kale, or chard)
03 - 1 medium diced onion
04 - 2 cloves minced garlic
05 - 1-inch piece grated fresh ginger
→ Pantry Staples
06 - 2 tablespoons vegetable oil
07 - 1 can (13.5 fl oz) diced tomatoes or 3 fresh chopped tomatoes
08 - 1 can (13.5 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 - Chopped fresh cilantro
18 - ½ cup plain or plant-based yogurt, optional
# How-To Steps:
01 - Heat vegetable oil in a large pot over medium heat. Add diced onion and cook until translucent, about 4 minutes.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Incorporate curry powder, cumin, coriander, turmeric, and cayenne pepper; stir continuously for 30 seconds to toast spices.
04 - Add all chopped vegetables except leafy greens. Stir well to coat with the toasted 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 and simmer for 15 to 20 minutes, stirring occasionally until vegetables are tender.
08 - Stir in leafy greens and cook for 2 to 3 minutes until wilted.
09 - Taste and adjust seasoning as needed. Serve hot over rice or with flatbread, garnished with fresh cilantro and a dollop of yogurt if desired.
