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.