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

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

Slice meats, cheeses, and bread evenly for sandwiches, charcuterie boards, and precise meal prep.

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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

Slice meats, cheeses, and bread evenly for sandwiches, charcuterie boards, and precise meal prep.

Check price on Amazon

Slice meats, cheeses, and bread evenly for sandwiches, charcuterie boards, and precise meal prep.

Check price on Amazon

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Leftovers are perfect for family dinners as flavors deepen overnight creating a comforting meal

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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Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

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This waste-free vegetarian curry is both delicious and eco-friendly perfect for busy weeknights or meal prep

Recipe Q&A

→ Which vegetables work best in this curry?

Root vegetables like carrots, potatoes, cauliflower, bell peppers, green beans, and leafy greens such as spinach or kale work exceptionally well to provide varied texture and flavor.

→ Can I make this dish vegan?

Yes, by using plant-based yogurt or skipping the yogurt topping, this curry remains fully vegan while retaining creamy richness.

→ What spices give this dish its flavor?

A combination of curry powder, cumin, coriander, turmeric, and optional cayenne pepper creates the warm, earthy, and slightly spicy profile.

→ How can I increase the protein content?

Adding cooked chickpeas, lentils, or tofu cubes boosts protein without altering the dish's vibrant vegetable focus.

→ Is it suitable for gluten-free diets?

Yes, when served without bread or with gluten-free flatbread, the curry is naturally gluten-free.