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 quickly became my go-to meal when I want something nutritious and easy that helps clear out the fridge.

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 slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster 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 slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

Check price on Amazon

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

Check price on Amazon

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Preparing this dish often brings my family together around the dinner table, sharing stories and enjoying wholesome food.

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 (per serving)

Calories: 340 Total Fat: 18 g Carbohydrates: 37 g Protein: 8 g

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Keeps paper towels accessible for wiping spills, drying hands, and cleaning surfaces while cooking.

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This waste-free vegetarian curry is a perfect weeknight meal to enjoy nourishing leftovers in a delicious and mindful way

Common Questions

→ Can I use different vegetables for this curry?

Absolutely. This dish is designed to accommodate a variety of vegetables, including root vegetables, squashes, and cruciferous types, making it highly adaptable to what you have on hand.

→ How can I add protein to this dish?

Adding cooked chickpeas, lentils, paneer, or tofu can enhance the protein content while complementing the savory flavors.

→ What is the best way to enhance the spice level?

Incorporate diced chili with the onions or adjust the cayenne pepper amount to suit your preferred heat level.

→ Is this dish suitable for vegan diets?

Yes, by using plant-based yogurt or omitting the yogurt topping, this curry remains fully vegan and gluten-free.

→ How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator. Flavors tend to deepen overnight, improving the taste when reheated.