Waste-Free Vegetarian Curry

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

This curry helped me reduce food waste while creating a delicious meal that my whole family enjoyed.

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

Quickly chop vegetables, blend sauces, and prepare dips or dressings for fast, everyday meal prep.

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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 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.

Quickly chop vegetables, blend sauces, and prepare dips or dressings for fast, everyday meal prep.

Check price on Amazon

Quickly chop vegetables, blend sauces, and prepare dips or dressings for fast, everyday meal prep.

Check price on Amazon

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This recipe brought our family together around the table while reducing food waste in our home.

Nutritional Information

Calories 340, Total Fat 18 g, Carbohydrates 37 g, Protein 8 g per serving

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

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Make crepes, pancakes, tortillas, and omelets evenly with quick heating and precise temperature control.

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This waste-free curry is perfect for a delicious and eco-friendly meal any night of the week.

Recipe FAQs

→ Can I use any vegetables for this curry?

Yes, the curry is flexible and works well with a variety of vegetables, especially root vegetables, squashes, and cruciferous types.

→ How do I add more protein to this dish?

Adding cooked chickpeas, lentils, paneer, or tofu cubes boosts the protein content while keeping it vegetarian-friendly.

→ Can I adjust the spice level?

Absolutely. You can include a diced chili with the onions or modify the cayenne pepper amount to control heat.

→ What is the best way to serve this curry?

Serve hot over cooked rice or flatbread, garnished with fresh cilantro and a dollop of yogurt or plant-based yogurt for creaminess.

→ How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator; flavors tend to deepen overnight, making it even tastier the next day.