This is a recipe that I use that actually changes all the time.
This is what I call my “Sweep the Fridge Curry”
I am on my journey to reduce my environmental impact. One of the ways I am trying to do this is to eliminate all possible food waste. I call this my sweep the fridge curry because when I make it i pull out all the foods in my fridge and use them to make a delicious curry.
For this episode of sweep the fridge curry the ingredients, this is what I did.
- 1 cup soaked chickpeas (I soak them overnight)
- I large sweet potato diced
- 1 cup frozen corn (peas are amazing too!)
- 1 diced pepper
- 1.5 cups vegetable broth
- 3 tbsp curry powder
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
- 1 tbsp minced ginger
- 1 can coconut milk
I threw everything but the coconut milk into my crock pot and cooked it on low for 8 hours (this is great for keeping the heat down in your place!)
30 minutes before I was ready to eat, I mixed in the coconut milk!
Served this on a bed of fresh garlic basamti rice (cooked in vegetable broth and garlic for extra flavour) and some pan friend tortillas (as I had no naan in my fridge and wanted some warm bread).
With this recipe you can use any vegetables you like – since potatoes are a great base for curry I always make sure to start with a potato base but the sky really is the limit!