“Clean out the fridge” veggie curry.⁣ ⁣ Using up all the half-used veggies in th…

  • on 10 June 2020

“Clean out the fridge” veggie curry.⁣

Using up all the half-used veggies in the fridge to make a spicy vegetable curry for hubby and I tonight with cauliflower, carrots, onions, peppers, mushrooms and tomatoes. ⁣

The sauce is a vindaloo curry paste, veg broth, coconut milk and the liquid from the diced tomatoes.⁣

Simply par-boil the cauliflower and carrots. Drain then set aside.⁣

Then grab a deep pan, heat some oil and cook onions, peppers and mushrooms. Add some garlic, the diced tomatoes and as much curry paste as you can handle. Cook it for a couple of minutes until really fragrant. Add in 1/2 cup of veggie broth, 1 (14 ounce) can of coconut milk and stir.⁣

Slap a lid on it and simmer on medium low for 15 min or until cauliflower and carrots are tender and sauce reduces a bit (you can add a cornstarch slurry at the end to help that part along). 😉⁣

You can easily boost the protein in this dish by adding chick peas, lentils, kidney beans, or diced tofu. ⁣


I’m Ally and I make easy, delicious plant-based recipes that everyone can enjoy.⁣

My newest book, The Budget-Friendly Vegan Cookbook is available for pre-order now. Over 145 time and money-saving vegan recipes you can make using fresh whole ingredients and pantry staples. Clickable link in bio to order now from Amazon or search online at your favorite bookseller.⁣

🇺🇸 https://amzn.to/2V9tI8q⁣⁠ ⁣

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