Do you want to use leftover vegetables in a way that’s big on taste and low on effort? I’m big on any meals which have a “just chuck it it” approach and this is one of them. This is not a traditional curry for the purist but a one stop family friendly meal which can be cooked in one pan with no more prep than chopping a few veggies. Feel free to swap any of the veggies with anything that you have left in the fridge which needs using up, but I recommend using at least two that can be cut into big chunks for taste and texture.
2 teaspoons each of tumeric, ground, chilli flakes, cumin, and garlic powder.
2 White/ brown onions, sliced
1 courgette , cut into thick slices
1 red pepper, cut into thick slices
1/2 cauliflower cut into florets
Handful button mushrooms
Handful of diced squash (only if you have it)
Large tin of plum tomatoes
200g baby spinach
Warm the oil and soften the onions.
Add the spices and stir in the raw veg (except spinach).
Warm through for a few minutes, stirring to coat with the spices.
Add the tomatoes, fill the empty can with water and add that.
Pop a lid on the pot and cook on medium heat for 45 minutes, stirring occasionally.
Everything should now be tender. Add the bag of spinach and stir through. Heat for 10 minutes.
I like to add a handful of sesame seeds for extra texture, and you could easily add some cooked chicken too.