Waste-Free Vegetarian Curry

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

I enjoy preparing this curry as it helps reduce food waste while creating a delicious and nourishing meal that the whole family appreciates.

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.

Check doneness of meats, candy, and baked goods instantly for safer, perfectly cooked results.

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Check doneness of meats, candy, and baked goods instantly for safer, perfectly cooked results.

Check price on Amazon

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Our family loves sitting together and sharing this curry, especially knowing it’s both tasty and waste-conscious.

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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Cushioned mats provide comfort while cooking, absorbing spills near the sink and stove for cleaner meal prep.

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This vegetarian curry is both flexible and fulfilling making it a perfect addition to your weeknight meal rotation.

Recipe FAQs

→ Can I use any vegetables for this curry?

Yes, root vegetables, squashes, cruciferous veggies, and other assorted fresh or leftover vegetables work beautifully in this curry.

→ How do I make this dish vegan?

Simply replace plain yogurt with a plant-based alternative or omit it completely to keep the dish vegan.

→ What spices give this curry its flavor?

Curry powder, cumin, coriander, turmeric, and cayenne pepper combine to create the aromatic and warm flavor profile.

→ Can I add protein to this dish?

Yes, cooked chickpeas or lentils can be added for extra protein, or tofu and paneer cubes work well.

→ What are suitable serving suggestions?

Serve this curry hot over cooked rice or alongside flatbread, garnished with fresh cilantro and a dollop of yogurt if desired.

→ How long does this dish take to prepare?

Preparation takes about 20 minutes, with 30 minutes of cooking resulting in a total time of approximately 50 minutes.