Waste-Free Vegetarian Curry

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

For extra heat add a diced chili with the onions For a protein boost add paneer or tofu cubes

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

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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

Bake charming cakes, quick breads, and molded desserts that release cleanly for effortless decorating.

Check price on Amazon

Bake charming cakes, quick breads, and molded desserts that release cleanly for effortless decorating.

Check price on Amazon

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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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Recipe FAQs

→ What vegetables work best in this curry?

Root vegetables like carrots and potatoes, cruciferous veggies such as cauliflower, and leafy greens like spinach or kale blend well in this dish.

→ Can I adjust the spice level?

Yes, adding cayenne pepper or a diced chili with the onions provides extra heat, while reducing these spices softens the kick.

→ Is it suitable for vegan diets?

When plant-based yogurt is used, the curry remains completely vegan and retains delicious creaminess.

→ How long does it take to prepare?

Preparation takes about 20 minutes, with 30 minutes cooking time, totaling roughly 50 minutes to a satisfying meal.

→ How can I add more protein?

Including cooked chickpeas, lentils, or adding paneer or tofu cubes boosts protein content effortlessly.

→ What are good serving options with this dish?

Serve the curry hot over cooked rice or flatbread, garnished with fresh cilantro and optional yogurt for added flavor and texture.