With food prices being a concern for so many people, making sure to not waste what you have in your fridge is more important than ever. I have always been a fan of leftovers and never like to throw away vegetables that I forgot were in my fridge.
A cool night and a quick check in my crisper, vegetable curry was my dinner solution. This is by no means an authentic curry, but a comforting meal.
A warm and satisfying meal. If you have other vegetables like mushrooms, add them to the curry, too. If you would
like some protein, chickpeas or cooked leftover chicken are very good in this recipe.
Ingredients
1 tbsp coconut oil
1 c chopped onion
3 carrots, cut into chunks
1 ½ c broccoli, chopped
1 c cauliflower, chopped
½ red pepper, diced
2 garlic cloves, finely chopped
1 tsp fresh ginger, minced
**Seasoning Mixture
**1 tbsp curry powder
**½ tsp cumin
**½ tsp turmeric
**(or use 1 -2 tbsp red curry paste)
1 can coconut milk
1 ½ tsp brown sugar
1 tbsp tamari or soy sauce
1-2 tsp lime juice
salt to taste
cilantro
cooked rice
Directions
Heat the oil in a large skillet or wok. Cook the onion for 4-5 minutes. Add the carrots and cauliflower, cook for about 4 minutes. Add the garlic and ginger, stir and cook 1-2 minutes. Stir in the seasonings or the curry paste. (Not both)
Add the coconut milk and brown sugar. Bring to a boil, reduce the heat and simmer for about 5-10 minutes. Remove and season with tamari and lime juice. Taste and season with salt, more tamari or lime juice if needed.
If you like it spicier you could add some red chili flakes, or sriracha. Serve with rice, garnish with cilantro.
