This time the last of our pound of cooked chickpeas shines brightly in a fragrant and flavorful curry.
For good measure I also added the leftovers from yesterdays Corn & Potato Chowder. Whats more efficient that zero wasted food?
I love repurposing leftovers into a whole new meal since its more exciting to have a whole new dish to eat. In fact, curry is a great way to use up any veggies that are left over in the fridge, or that just need to be cooked. Curry is also really yummy as leftover lunch the next day since the flavors tend to develop even more overnight.
Since this is a dump-it-together-and-simmer kind of meal its especially handy to try mid-week. Don’t forget to cook some brown rice to serve with it while is simmering and you will all set.
Weeknight Vegetable Curry
- 1 head cauliflower, cut into florets
- 2-3 cups of squash, cut into half moons (zucchini, yellow, delicata, etc)
- 1 cup carrots, cut into 1/2 inch slices
- 1 cup chickpeas, cooked and drained
- 1/2 onion
- 3 inch section ginger, peeled
- 2 cloves garlic
- 1 can coconut milk
- 2 cups vegetable broth
- 1 cup almond milk, unsweetened original flavor
- 2 Tablespoons curry powder
- 1 teaspoon salt
In a large dutch oven over medium heat, saute the onion until softened, about 5 minutes.
Add the other ingredients, stir to incorporate.
Cover and simmer about 30 minutes until the vegetables are tender.
If you would like to thicken the sauce, in a small bowl add 3 tablespoons water with 1 tablespoon corn starch or arrowroot. Stir to dissolve and then stir into the curry. Allow to simmer 5 minutes more until thickened.
Remove the ginger root from the pan.
Serve with warm rice.