Save A vibrant, adaptable curry crafted to use up leftover vegetables, delivering hearty flavor in a sustainable, eco-friendly way.
This recipe quickly became my go-to for using up odds and ends from the fridge while satisfying the whole family with warm, comforting flavors.
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 enjoys gathering around this curry dish, sharing stories while savoring each spoonful of comfort and nutrition.
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
Save 
This curry is easy to personalize and perfect for a nutritious weeknight meal or batch cooking for busy days ahead.
Questions & Answers
- → What vegetables work best for this curry?
A mix of root veggies like carrots and potatoes, cruciferous vegetables such as cauliflower, and leafy greens like spinach or kale all meld beautifully in this dish.
- → Can I make this curry spicier?
Yes, adding diced chili peppers with the onions intensifies the heat and adds a vibrant kick to the dish.
- → Is it possible to add protein to this curry?
Adding cooked chickpeas or lentils during simmering incorporates extra protein, making the dish more filling and balanced.
- → How do I store leftovers properly?
Keep leftovers refrigerated in an airtight container. Flavors often deepen overnight, and the dish reheats well on stovetop or microwave.
- → What can I serve alongside this curry?
Steamed rice or flatbread complements the flavors and texture perfectly, helping to soak up the rich sauce.
- → Can I substitute coconut milk if unavailable?
While coconut milk adds creaminess and mild sweetness, alternatives like cashew cream or almond milk can work, though flavor and texture may vary.