Save to Pinterest A vibrant, adaptable curry crafted to use up leftover vegetables, delivering hearty flavor in a sustainable, eco-friendly way.
This recipe helps me reduce food waste while enjoying a comforting Indian-inspired meal that the whole family 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
- 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.
Save to Pinterest This dish brings my family together as we enjoy a wholesome meal that also makes me proud to cook sustainably.
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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This curry is a perfect blend of sustainability and flavor—easy to make and great for leftovers.
Recipe FAQs
- → Which vegetables work best for this curry?
Root vegetables, squashes, and cruciferous vegetables like cauliflower and broccoli are excellent choices, alongside leafy greens like spinach or kale added towards the end.
- → Can I adjust the spice level?
Yes, adding a diced chili with the onions increases heat, and cayenne pepper can be adjusted or omitted to suit your preference.
- → Is there a way to add more protein?
Incorporate cooked chickpeas, lentils, paneer, or tofu to boost protein content in the dish without altering its flavor balance.
- → How long does the curry need to simmer?
Simmer the mixed vegetables for 15–20 minutes until tender, then stir in leafy greens and cook for a few additional minutes until wilted.
- → What serving suggestions complement this curry?
Serve hot over rice or alongside flatbread, garnished with fresh cilantro and a dollop of plain or plant-based yogurt if desired.