Clean-out-the-fridge Veggie Curry

Vegan | Gluten Free

No weeknight meal plan is complete without a one-pot wonder that uses up all the veggies hanging around in the fridge. This curry is seriously tasty and fuss-free! If you’re like us, and don’t feel like making a curry paste from scratch after a big day, you’ll love this recipe made using an authentic, additive & preservative free curry paste that packs a real flavour punch!


3 garlic cloves, diced

thumb size piece of ginger, grated

1 onion, finely diced

3 heaped tbsp of preservative free Curry Paste 

1-2 tbsp water (as needed)

Any leftover vegetables: potato, sweet potato, carrot, pumpkin etc, diced into small pieces

Any leftover greens: broccoli, beans, bok choy cut into chunks

13.5 fl oz can coconut cream

Any leftover herbs like parsley or basil

2 tbsp coconut sugar

2 tbsp coconut oil


Basmati rice


2 tbsp Vegetable Broth Garden Veggie

1. Get the hard (potato, sweet potato, carrot etc) vegetables roasting in a hot oven with coconut oil and salt for a good 30-40 minutes. Tip: cut into small bite sized cubes to make them cook faster and turn out more caramelised.

2. Prepare rice to package instructions, adding veggie broth to the cooking water. 

2. Lightly fry 3 heaped teaspoons of garlic, 2 heaped teaspoons of ginger, 2 tablespoons of coconut sugar along with one finely chopped onion at a medium heat for a few minutes or until onions begin to slightly brown (cook in coconut oil 2-3 tablespoons).

3. Add 3 heaped tablespoons of yellow curry paste, fry and mix with already cooking ingredients. Cook for a few minutes until curry paste dissolves.

4. Add a little water if at this point the curry base is burning or sticking to the pan.

5. Add a pinch of salt.

6. Add baked crispy vegetables (potato, sweet potato, carrot). Immediately after start to slowly add coconut cream (1 can). Add about 1/4 of the can every 5 minutes or so.

7. Cook until curry turns a nice yellow and is appropriate consistency - add additional water/ or coconut cream if required.

8. When you're 3/4 through the can add the fresh green vegetables, and continue cooking for 5 more minutes, adding the last 1/4 of the coconut cream.

9. Serve with freshly steamed brown/white basmati rice & fresh herbs (coriander and/or basil).

10 Add freshly chopped chilli and or lime if desired, and enjoy!

Optional: have an iced coconut water with a dash of lime or a summer ale to enjoy as an accompanying drink.


Vegetable Broth Garden Veggie

Vegetable Broth Garden Veggie

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