This recipe is thanks to Hidden Harvest, the local food waste organisation that encourages people to waste less by using more of what they have, shopping to a list and storing food correctly.

Prep: 10 mins

Cook: 30-40 mins

Store: 3 days in fridge or 3 months in freezer

Ingredients

• 4 Tbsp of olive oil
• 2 large brown onions, diced
• 2 cloves of garlic, minced
• 2 Tbsp of curry powder
• 2 Tbsp of flour
• 1 can of coconut milk
• salt and pepper to taste
• 2 cups of whichever veggies you have, e.g. capsicum, carrot, tomato, broccoli, etc.
• Leftover herbs to serve, e.g. parsley, coriander, etc.

Method

1. In a large saucepan, heat the oil. Add the onions and garlic and sauté until tender, about 5 minutes.
2. Lower to gentle heat and add the curry powder and flour. Cook for about 2 minutes, stirring continuously.
3. Add all the veggies to the pan and cook for 3-5 minutes. Then gradually add the coconut milk and simmer until sauce thickens. Season with salt and pepper.
4. Once all the ingredients are in the pan cook for 20 minutes, or until all the veggies are tender. To serve, sprinkle with leftover herbs.

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