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 has become my go-to for using up whatever vegetables I have on hand, ensuring nothing goes to waste while delighting my family with rich, comforting flavors.

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

Crisp vegetables, roast meats, bake snacks, and reheat leftovers quickly for easy, flavorful home cooking.

Check price on Amazon

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.

Crisp vegetables, roast meats, bake snacks, and reheat leftovers quickly for easy, flavorful home cooking.

Check price on Amazon

Crisp vegetables, roast meats, bake snacks, and reheat leftovers quickly for easy, flavorful home cooking.

Check price on Amazon

Pin It

Sharing this curry with my family has not only cut down on food waste but also brought us closer over our love for good 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

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

Pin It

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

Check price on Amazon

This curry is the perfect quick meal that reduces waste and satisfies. Perfect for busy weeknights or meal prep.

Recipe FAQs

→ What vegetables work best in this curry?

Root vegetables, squashes, cruciferous veggies, and leafy greens like spinach or kale blend well to create texture and flavor.

→ Can I make this curry spicier?

Yes, adding diced chilies along with onions or increasing cayenne pepper enhances the heat level without overwhelming the dish.

→ How do I add protein to this dish?

Cooked chickpeas, lentils, paneer, or tofu can be incorporated to provide extra protein and heartiness.

→ Is coconut milk necessary for the curry’s flavor?

Coconut milk adds a creamy, rich base that balances spices and softens acidity from tomatoes, making it ideal but can be adjusted to preference.

→ What are good serving suggestions?

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