Curry is one of my favorite meals in the cooler months.
It’s a satisfying warm bowl of comfort that is perfect to use up your leftovers. For this reason, curry is usually the meal I make on the last day of a trip, when you have to clear the fridge before you leave, but don’t have much to make a full meal.
The same goes for when I’m at home too and have a few random veggies that have seen better days that I need to get eat up.
This dish is delicious, versatile, and pretty easy to make so let’s get started.
Note: The recipe as written serves 2, but I usually double it so I have leftovers, because it gets even better with a day to marinate and I just can’t get enough of it.
Ingredients (Serves 2)
- 1 tbsp (15ml) of coconut or olive oil.
- 1 small white onion or shallot (chopped).
- 2-5 cloves of garlic, depending on your garlic tolerance.
- 1/2 tbsp (8ml) fresh ginger (grated) or ginger powder.
- 1/2 tbsp (8ml) curry powder.
- Any veggies you’d like (chopped into similar sizes) – I used red bell pepper, frozen pumpkin, frozen peas, and broccoli.
- 1 can (15oz, 450ml) coconut milk – I’ve used both full and low fat, it’s obviously creamier with the full fat.
- Equal amount of veggie broth (refill the can with veggie broth or water with a veggie bouillon cube dissolved in it).
- Salt & pepper to taste.
Recipe
- Heat the oil on a large frying pan or wok.
- Add in the chopped onion or shallot and sauté until translucent (usually 3-4 minutes).
- Add in the garlic and ginger and cook for an additional minute (until fragrant).
- Add in all veggies and a healthy pinch of salt. Cook until softened. (Note: If you’re using raw crunchy veggies like carrots or pumpkin, they will take longer than the other vegetables and should be given a few minutes to soften before adding in the others).
- Pour in the coconut milk, curry powder, and veggie broth and combine over low heat.
- Let simmer for 15-20 minutes.
- Taste and adjust with salt & pepper.
- Serve with rice, quinoa, bread, or any other side you’d like!
Final Thoughts
It really is the perfect recipe to eat up everything you have in the fridge – I have yet to find a savory food that doesn’t work in it! If you try this recipe, I’d love to hear how it works for you. It’s one of our favorites in this house.
If you follow me on Instagram, you’ll know that I found a new and easy brown rice cooking technique that I’ll share soon. I used to rely on my rice cooker / instant pot, but since moving abroad left me with very few belongings, I love to find ways to use what I have to accomplish new tasks. Once that post is complete, I’ll link it >> here <<.
pin it for later!
I do not even know how I ended up here, but I thought this post was good. I don’t know who you are but certainly you are going to a famous blogger if you aren’t already 😉 Cheers!