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 is my go-to recipe when I want to minimize waste while enjoying a delicious meal that everyone loves.

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

Easily open jars, bottles, and cans while cooking, making meal prep smoother and less frustrating.

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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.

Easily open jars, bottles, and cans while cooking, making meal prep smoother and less frustrating.

Check price on Amazon

Easily open jars, bottles, and cans while cooking, making meal prep smoother and less frustrating.

Check price on Amazon

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My family always gathers eagerly around the table to enjoy this flavorful curry together.

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

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Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.

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This vegetarian curry is a perfect blend of sustainability and taste, ideal for any meal.

Recipe FAQs

→ Can I use any vegetables for this curry?

Yes, this curry is versatile and works well with a variety of vegetables including root veggies, cruciferous vegetables, and leafy greens.

→ How can I adjust the spice level?

For extra heat, add diced chili with the onions during sautéing; otherwise, keep the cayenne optional for mild flavor.

→ What proteins can be added to the curry?

Cooked chickpeas or lentils blend naturally, and paneer or tofu cubes can be added for extra protein and texture.

→ What is the best way to reheat leftovers?

Reheat gently over medium heat, stirring occasionally to preserve flavors and ensure even warming.

→ Are there common allergens in this dish?

This curry contains coconut; check for allergies and verify yogurt or bread ingredients if used as accompaniments.