Waste-Free Vegetarian Curry

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

This dish helps minimize food waste while satisfying the whole family with its rich and warming taste.

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.

Pin It

Leftovers keep well and flavors improve overnight, making this recipe perfect for meal prepping and family dinners.

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

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This waste-free vegetarian curry delivers vibrant flavors in a comforting meal that celebrates sustainability.

Your Questions Answered

→ Can I use any vegetables for this curry?

Yes, this dish is designed to be flexible, using a variety of fresh or leftover vegetables like carrots, potatoes, cauliflower, and leafy greens.

→ What spices bring flavor to the curry?

Curry powder, cumin, coriander, turmeric, and a touch of cayenne pepper build the warm and complex flavor profile.

→ Is there a protein option included?

Chickpeas or lentils can be added during cooking to boost protein content without changing the texture significantly.

→ How can I adjust the spice level?

Adjust cayenne pepper quantity or add diced chili with the onion sauté to increase heat, or omit for a milder flavor.

→ What are suitable accompaniments to serve with this dish?

Cooked rice or flatbread pair well, and a spoonful of plain or plant-based yogurt adds creaminess and freshness.

→ Is the curry suitable for vegan and gluten-free diets?

Yes, using plant-based yogurt keeps it vegan, and naturally gluten-free ingredients make it safe for gluten-sensitive eaters.