Clean Out The Fridge Curry

This beautiful dish is what happens when you have a craving for curry and a pile of vegetables just past their prime in the fridge.


I love making dinner when you start throwing things together and you get a fabulous meal. Sometimes those are the best meals.

That’s what happened tonight when I started pulling vegetables out of the fridge. I knew I had some yellow squash that really needed used up or I would have to throw them out–which I hate.


Here’s a disclaimer: This isn’t a traditional curry. I took some short cuts. So if you’re a curry purist, this might make you mad. Don’t say I didn’t warn you. But if you’re looking for a quick and easy dinner that uses up a bunch of veggies, this is your game.

Clean Out The Fridge Curry 4 Servings

  • 1 Tb coconut oil
  • 1 cup of carrots sliced into 1/2 inch pieces
  • 1/2 cup diced red onion
  • 2 or 3 stalks of celery, sliced into 1/2 inch pieces
  • 3 garlic cloves, minced
  • 1 Tb lemon grass paste
  • 1 sweet bell pepper, diced
  • 2 medium yellow squash, cut into 1/2 inch pieces
  • 3 small tomatoes, diced
  • 1/2 cup vegetable stock
  • 1 cup coconut milk
  • 3 Tb tomato paste
  • 2 tsp garam masala
  • 2 tsp curry powder
  • 1 tsp tumeric
  • 1/2 tsp cayenne (or more if you like it hot)
  • 1/2 tsp cumin
  • chopped cilantro, for serving

Heat the coconut oil in a large skillet on medium high heat. Add carrots, onions, and celery. Place a lid on the skillet. After a couple minutes, check the vegetables to see if they are beginning to get soft. Stir and continue cooking with the lid on for a few more minutes. When the vegetable pieces begin to soften, reduce heat to medium, remove the lid and add garlic, lemon grass and bell pepper. Stir and cook for a few more minutes until the pepper gets soft. Add squash tomatoes. Stir well and reduce heat to low. Whisk tomato paste into the coconut milk until smooth and not lumpy. Add the spices to the coconut milk mixture. Add the the 1/2 cup of vegetable stock to the mixture. Pour the mixture into the skillet of vegetables and stir well. Turn heat back up to medium and bring to a simmer. Cook, stirring occassionally, for a few minutes until the mixture thickens. Serve over basmati rice and top with chopped cilantro.


Obviously, since this is called “Clean Out The Fridge” curry, use what vegetables you have on hand, as long as you end up with about 6 cups (or a skillet full). You can sub a hot pepper for the sweet pepper if you like your curry hot, or use all squash and onions, or any combo. It’s your call, and the point is to have something different to make for dinner when you need to use up veggies. You could even throw in some chicken or tofu to bulk it up. I’m stoked about having leftovers for dinner later this week. I have a feeling this is going to be a dish that gets better the next day.


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