Leftover use-up curry

When it comes to comfort food, nothing beats a delicious creamy curry, right? When it’s Friday and your meal prep week is coming to an end, nothing beats a delicious creamy curry from leftovers, right?

Enjoy endless variations with the quick and easy leftover use-up curry everyone can enjoy because it is

• warm and comforting
• healthy
• nutritious
• slightly spicy
• preventing food waste
• full with tons of veggies

This Leftover Coconut Curry recipe requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)

Depending on where you live, you might not find the following ingredients readily available at your local store. I recommend Amazon for the following ingredients:

• Garam Masala Powder (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Leftover use-up coconut curry

An ideal quick and easy coconut curry to use-up leftover veggies. If you meal prep, THIS is your Friday dinner. Ready in less than 30-minute and loaded with veggies. A perfectly-spiced coconut milk base makes you feel like you're enjoying dinner in an Indian restaurant.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Dinner, Lunch, Main Dish

Cuisine: gluten-free, Indian, Vegan

Keyword: 30 minutes or less, asian, dairy-free, dinner, egg-free, elaborate vegan panzanella, gluten-free, indian, lunch, refined sugar-free, savory, spring

Servings: 2

Ingredients

Curry

• 1 tbsp olive oil
• 1 small onion diced
• 3 cloves garlic minced
• 1 tbsp dried grated ginger
• 3 cup leftover, pre-cooked or roasted veggies of your choice
• 2 tbsp curry powder
• 1 pinch of cayenne
• 1 can coconut milk
• 1 cup vegetable broth
• ¼ cup diced tomatoes
• 1 pinch of pepper
• 1 pinch of salt
• 1 tsp cinnamon
• 1 tsp cumin
• 1 tsp garam masala
• 1 tsp turmeric

For Serving

• cooked yasmin or basmati rice sub: millet/quinoa
• fresh lemon juice
• microgreens such as cilantro/parsley/mint
• red pepper flake

Instructions

• In a large saucepan heat olive oil. Add the onion, garlic, ginger and any still raw veggies (if using). Sauté for about 5 minutes (until softened).
  
  
• Add curry powder, cayenne, cinnamon, cumin, turmeric, garam masala and veggie broth, another healthy pinch of salt and stir. If using pre-cooked veggies skip to step 3. If using raw veggies bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
  
  
• Add the tomatoes, coconut milk and all your other veggies and let simmer for about 5 minutes. Taste and adjust seasonings as needed. 
  
  
  
  
• Serve with rice or gluten free options and garnish with fresh lemon juice and microgreens.