• Menu
  • Skip to right header navigation
  • Skip to main content
  • Skip to primary sidebar

No Food Left Behind – Corvallis

Prevent Wasted Food

Header Right

  • Facebook
  • Instagram
  • About Us
  • Kitchen Confessions
  • Why It Matters
    • Facts and Impacts
    • What Is Wasted
    • What About Composting?
    • DEQ Food Fact Sheets
    • Videos: Why It Matters
  • What To Do
    • Smart Strategies & D.I.Y.
    • Estrategias Sagaces
    • Apps
    • Preservation Workshops
    • Budget-Minded Meal Plans
    • Challenge to Waste Less Food
    • DEQ Grant Final Reports
  • Recipes for Leftovers
  • Eco-Edutainment Videos
  • Contact
  • En Español
  • About Us
  • Kitchen Confessions
  • Why It Matters
    • Facts and Impacts
    • What Is Wasted
    • What About Composting?
    • DEQ Food Fact Sheets
    • Videos: Why It Matters
  • What To Do
    • Smart Strategies & D.I.Y.
    • Estrategias Sagaces
    • Apps
    • Preservation Workshops
    • Budget-Minded Meal Plans
    • Challenge to Waste Less Food
    • DEQ Grant Final Reports
  • Recipes for Leftovers
  • Eco-Edutainment Videos
  • Contact
  • En Español

Header Right

  • Facebook
  • Instagram

One Pot Adaptable Curry

May 7, 2021 //  by Jeanette Hardison

Recipe by Rebecka, of Corvallis

MONEY SAVED: $15-20

“I love the flavor combo of curry and coconut. Throw in a savory winter squash and I am over the moon!

This dish is great way to rescue food in two ways:

1. The broth. I save all bones, greens and mushroom stems, onion tops and any other veggie peel or piece worth saving – in a large bag stored in the freezer. Every few months or so I make broth and store it in a variety of re-used plastic containers in the freezer.
2. The veggie additions (fridge clean-out)! Almost anything goes!

  • In general, I start by sauteing onions in a fat on hand (oil, butter, lard) and add curry spices (coriander, curry, turmeric, cumin). Sometimes I add in others depending on the smaller spice bags I need to clear out of the cupboard (ginger, fenugreek, mustard, garlic, pepper…).
  • Add protein (optional, this dish can stand alone with out a protein source): I prefer chicken, fish or shrimp, but anything works.
  • Add broth.
  • Add left-over veggies. My favorites are winter squash, tomatoes (canned or fresh), potatoes and greens.
  • Take off heat and pour a can of coconut milk on top mix. I like to add a squeeze of lime, too.
  • Salt and pepper to taste. I like to fill it in pint jars and take it to work for lunch. Heat and pour of a rice or another cooked grain.

I make this recipe with bone broth and meat so – but it is adaptable to vegan, vegetarian etc. Yes it is kid-friendly.”

EXAMPLE RECIPE:
1 med. onion
2 Tbsp fat
1 Tbsp curry seasoning (curry, coriander, cumin, tumeric or your favorite curry blend)
1 quart of broth
*.5-1lb protein (optional; chicken, tofu, shrimp, fish)
2-4 cups of veggies (what’s in the fridge? A mix of starchy veggies, tomatoes and leafy greens)
1 can of coconut milk
salt and pepper to taste.

Sautee onions in fat and spices for 5 minutes on medium heat. Add protein, brown with onions 3-5 minutes, medium heat, add broth. Cook protein in broth until fully cooked (3-5 minutes). Add 2 – 4 cups of leftover veggies, aiming for a mix of starchy veggies (potatoes, squash, carrots), tomatoes (if on hand), and leafy greens (kale, collards, spinach, or chard). Cook for another 5 minutes until all left over veggies are fully cooked and soft enough to bite through, add water or more broth if needed to fully submerge the veggies with the protein. Take off heat.

Pour in a can of coconut milk ( or 1/2 depending on the size of your pot).

Salt and pepper to taste. Top with garden herbs (parsley, cilantro) if on hand.

Category: Recipes

Previous Post: « Carrot Top Pesto
Next Post: Everything Ramen Soup »

Primary Sidebar

Recent Posts

  • Preventing Wasted Food is a National Thing!
  • Magic Mama’s Waste-Less Message
  • Are you a Conscientious Carnivore?
  • Discover how much you can $ave in 2022 with our DIY challenge!
  • Back to school eats and Eco-Edutainment
  • Converting Confessions to Lessons Learned

Leftovers Recipes

Pumpkin Banana Shake

Tom Kha Gai (Thai Coconut Soup)

Tuna Patties with Picklejuice Crema

Leftovers-n-Nettles Soup

Peach Pie Pancake Mix Muffins

Chonky Chicken-Tarragon Noodle Soup

Grits and greens

Kitchen Sink Cookies

Leftover Turkey and Mashed Potato Breakfast Cakes

Olde Valentine Choco-coco Cookies

Juice Pulp Muffins

Everything Ramen Soup

One Pot Adaptable Curry

Carrot Top Pesto

Vegetable Scrap Soup Stock

Watermelon Rind Pickles

Spaghetti Pie – RUNNER-UP DRAWING WINNER

Leftover Chicken with Indian Spices – DRAWING WINNER

Mac-n-Leftover Squash-n-Cheese – DRAWING WINNER

Sheetpan Noodle Soup – DRAWING WINNER

Site Footer

Site Map

  • About Us
  • Apps
  • Budget-Minded Meal Plans
  • Challenge to Waste Less Food
  • Contact
  • DEQ Food Fact Sheets
  • DEQ Grant Final Reports
  • Eco-Edutainment Videos
  • En Español
  • Kitchen Confessions
  • Leftover Recipes For Change!
  • Preservation Workshops
  • Recipe Contest Submissions
  • Recipes for Leftovers
  • Smart Strategies
  • Tips
  • Videos: What To Do
  • Videos: Why It Matters
  • What About Composting?
  • What Is Wasted
  • What To Do
    • Estrategias Sagaces
  • Why It Matters


© 2023 No Food Left Behind – Corvallis