Leftover Veggies Curry


Today I had a little bit of this and that left in the fridge so I figured a curry is perfect for combining leftover produce in a batch of deliciousness. I combined two recipes from BBC Good Food and used a quick Garam Masala recipe (OK, but in the future I will probably be invest either time or money for a real version) to substitute for it in the recipe.

For the rice: Cook 1 cup brown or white rice in standard rice cooker

For the curry:

  • 2 onions, sliced thinly
  • 1 can of chickpeas, drained and rinsed
  • 1 stalk Broccoli, cut into florets
  • Handful of spinach (fresh)
  • 1 can of peeled tomatoes, 14 oz
  • Olive oil, for pan
  • 1 tsp garam masala/spice mixture
  • 1 tsp tumeric powder
  • 1 tsp coriander
  • 1 can Coconut Milk, 14 oz
  • Salt and pepper, to taste
  • 2 cloves of garlic, crushed/minced
  1. Add rice to rice cooker before prepping the vegetables – it will take a long time!
  2. Heat oil in a deep skillet or pot over medium heat, then add sliced onions. When translucent (about ~7 – 10 min), add garlic and spices and mix thoroughly for 2 – 3 minutes.
  3. Pour in can of tomatoes. Break down with a wooden spoon until chunky and allow it to simmer for 10 minutes.
  4. Pour in coconut milk and add s&p, stir occasionally and thicken for 15 minutes over medium-low heat. In the last 4 minutes, add in the broccoli florets to cook in the mixture
  5. Stir in chickpeas and spinach until spinach is wilted. Serve over rice!

 

 

 

 

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