Save to Pinterest A vibrant, adaptable curry crafted to use up leftover vegetables, delivering hearty flavor in a sustainable, eco-friendly way.
I've found this recipe perfect for clearing out the fridge while still making a delicious meal 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 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 to Pinterest This curry often brings my family together around the table enjoying a warm vegetarian meal that feels both nourishing and satisfying.
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 to Pinterest 
This curry is a simple and delicious way to enjoy a waste-free meal that doesnt compromise on flavor or nutrition.
Recipe FAQs
- → Can I use any vegetables in this curry?
Yes, this dish is designed to be flexible. Root vegetables, squashes, and cruciferous veggies work especially well, but feel free to use whatever you have on hand.
- → How do I adjust the spice level?
To increase heat, add a diced chili alongside the onion while sautéing. You can also adjust cayenne pepper to your preference.
- → Is it suitable for vegan diets?
Yes, using plant-based yogurt instead of dairy yogurt keeps this curry vegan-friendly without sacrificing creaminess.
- → How long should I simmer the curry?
Simmer the vegetables for 15–20 minutes until tender. Leafy greens are added at the end and cooked briefly for 2–3 minutes.
- → Can I add protein to this dish?
Optional cooked chickpeas or lentils can be stirred in for extra protein. Paneer or tofu cubes also make excellent additions.
- → What to serve with this curry?
This dish pairs well with cooked rice or flatbread. Fresh cilantro and a dollop of yogurt complement the flavors beautifully.