Save A vibrant, adaptable curry crafted to use up leftover vegetables, delivering hearty flavor in a sustainable, eco-friendly way.
I enjoy making this curry because it reduces food waste and still brings bold flavors to the table.
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 My family loves gathering around this curry especially on cozy weeknights for 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
Save This curry is perfect for using up leftovers in a delicious way and keeps well for next day meals.
Common Questions
- → What vegetables work best for this curry?
Root vegetables like carrots and potatoes, cruciferous veggies such as cauliflower, and leafy greens like spinach or kale all blend well, adding texture and flavor.
- → Can I add protein to this dish?
Yes, cooked chickpeas or lentils can be included during simmering for extra protein, or paneer and tofu cubes can be added as a boost.
- → How can I adjust the spice level?
Adjust cayenne pepper amounts or add a diced chili with the onions to increase heat according to taste preferences.
- → What are good accompaniments for serving?
Serve this curry hot over steamed rice or with flatbread, garnished with fresh cilantro and a dollop of plain or plant-based yogurt.
- → How should leftovers be handled?
Leftovers keep well and the flavors often deepen overnight, making it an excellent choice for make-ahead meals.