Waste-Free Vegetarian Curry

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

I love making this curry when I want a warm meal that reduces food waste and highlights fresh ingredients.

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

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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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.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

Check price on Amazon

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

Check price on Amazon

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Cooking this curry has become a family favorite especially on busy weeknights when we want something nourishing and quick.

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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Bake lasagna, casseroles, and roasted dishes evenly, then serve straight from oven to table.

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This curry is a delicious way to enjoy seasonal vegetables and reduce food waste in your kitchen.

Recipe FAQs

→ What vegetables work best in this curry?

Root vegetables, squashes, cruciferous veggies, and leafy greens like spinach or kale blend well in this curry, allowing a mix of textures and flavors.

→ Can I make this curry vegan-friendly?

Yes, using plant-based yogurt or skipping yogurt altogether keeps the dish vegan while maintaining creamy notes.

→ How long should the curry simmer?

Simmer the vegetables for 15–20 minutes until tender, then add leafy greens and cook another 2–3 minutes until wilted.

→ Is it possible to add protein to this dish?

Adding cooked chickpeas or lentils gives a protein boost. Paneer or tofu cubes can also be added for extra substance.

→ What are suitable serving options?

Serve the curry hot over cooked rice or alongside flatbread, topped with fresh cilantro and a dollop of yogurt if desired.

→ Can spices be adjusted for heat?

Yes, increase cayenne pepper or add diced fresh chili with onions to enhance the spice level according to taste.