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.”
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.