As a gift to our readers Bayla Haskel has given UNORTHOBOXED two recipes to share with you.  This recipe courtesy of Bayla Haskel and www.vegitout.com

Instagram: www.instagram.com/veg.it.out

Zero-Waste Veggie Curry

I love breaking down yummy meals into their basic components so you can see how easy they are to make. 

Once you understand the basic science behind a certain dish you don’t need a recipe, you can just use whatever you have on hand.

These kinds of dishes are my favorite because nothing makes me happier than using up dying produce and seeing an empty fridge the day before supermarket day.

Ingredients

1 onion, diced

2 cloves of garlic, diced

1 tsp ginger grated (optional)

2 cups of veggies diced (onions, mushrooms, zucchini, carrots, bell peppers, eggplant, already cooked potato or sweet potato all work great but seriously anything can work here)

½ cup of pre-cooked protein (lentils, peas, chickpeas, browned tofu, if not vegan then chicken breast)

1 tbsp tomato paste or crushed tomatoes 

1 cup coconut milk (or cream, not coconut water)

¼ cup frozen peas (optional)

Spices: 

Salt and pepper to taste 

Either: 

Curry powder + extra cumin 

     or

Curry paste (no added sugar or preservatives) 

     or 

Turmeric, cumin and ginger (if using  fresh ginger then don’t need dried) You can also experiment with adding cinnamon, all-spice, coriander, nutmeg, spicy paprika.

 Instructions

Step 1

Sauté onions until translucent. Then add garlic and whatever other veggies you have around. Add in spices or curry paste.

Step 2

Add in pre-cooked protein. Then add in tomato paste and a bit of water. Check and make sure all the veggies and protein are to your liking. We like everything very soft.

Step 3

After everything is cooked through, add coconut milk (the secret ingredient that turns a stir fry into a curry). I like to add in frozen green peas at the end when everything is cooked so they keep their beautiful green and don’t wilt.

Serving Suggestions:

Serve in a shallow bowl over your grain of choice (rice, quinoa, cauliflower couscous etc.).

Help those colors pop by sprinkling with chopped parsley and chopped spicy or sweet red peppers. (When you have contrasting colors on a plate it makes everything look aesthetically more beautiful and appetizing.)

There you have it. A super creamy, flavor-infused, filling, amazing, oh I am so going in for seconds, meal!