Reduce food waste with this “clear-the-crisper” kid-friendly vegetable curry.
It’s the end of the shopping week or fortnight, and you’ve got a bit of this and a bit of that leftover in the crisper.
What do you cook to use up the dribs and drabs and reduce waste?
Here’s just one idea: a vegetable curry that’s delicious, mild and kid-friendly.
Add whatever you have in the fridge, the freezer or the pantry to this curry.
Leftover meat? That can go in too.
Or keep it vegetarian if you prefer.
Spice it up with fresh or dried chilli if you prefer a little heat. ‘Kid-friendly’ is all relative. My friend from India cooks with lots of chillies and her kids love hot food, so it depends on what you get used ti.
Chill it down with a dollop of cooling, natural yoghurt.
While this curry is kid-friendly, it can be very adult as well.
Want an easy, midweek cheat instead of an end of week, gotta-use-up-the-leftovers meal?
Use frozen veg instead.
I bought a bag of frozen mixed veg in Aldi the other day for $1.90. It was of New Zealand origin and included peas, corn, carrot, beans, cauliflower and potato. Half to one bag of veg and you have a very quick and easy, very cheap but healthy and tasty curry.
This is my little lady loving her veggie curry. My son, however, is going through a decidedly fussy I’m not eating it! stage, even though he’s loved it in the past.
Oh well. You win some, you lose some.
- 1 onion, diced
- 3 garlic cloves, crushed
- 1 400g tin tomatoes (or 3 or 4 fresh tomatoes, chopped)
- 1 400g can coconut milk
- 1 tbsp. ground cumin
- 1 tbsp. ground coriander
- 1 tsp. ground (or fresh) ginger
- 1 tsp. turmeric
- 2 cups vegetables of choice*
- Sauté onion and garlic in a little oil until soft and translucent.
- Add spices, tomatoes and coconut milk, stirring well.
- Add tougher root vegetables and simmer until almost soft.
- Add softer vegetables and cook until just soft.
- Serve with rice and topped with natural yoghurt.
You can add meat to this curry if you like. Cut chicken or other meat into bite-sized cubes and brown before continuing on with the rest of the recipe.
*Veggie ideas include pumpkin, carrot, beans, potato, sweet potato, zucchini, broccoli (including the stems), cauliflower, beans, peas, capsicum, spinach.
Amount Per Serving: Calories: 300Total Fat: 22gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 54mgCarbohydrates: 24gFiber: 6gSugar: 7gProtein: 6g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Melissa Goodwin has been writing about frugal living for 10+ year but has been saving her pennies since she first got pocket money. Prior to writing about frugal living, Melissa worked as an accountant. As well as a diploma of accounting, Melissa has an honours degree in humanities including writing and research and she studied to be a teacher and loves sharing the things that she has learned and helping others to achieve their goals. She has been preparing all her life to write about frugal living skills.