Thursday, January 15, 2015

Clean Out the Fridge Coconut Curry

You may have noticed these photos on my instagram feed earlier this week. A few people asked for the recipe, and I attempted to put it in the comments, but I think it'd be more clear to just type up a post, so here goes.

After almost a week away, we got back into town Sunday night. On Monday I went to clean out the fridge, pretty sure that all our veggies would be headed for the trash, but a lot of them were actually still holding up and begging to be used. Usually I would throw them all in a crock pot with some seasonings, make some cornbread, and call it veggie chili. And that would have been delicious, except that I forgot to actually chop the veggies and start the crock pot at a reasonable hour. 

Onto plan B. Joe is a huge curry fan, and I happened to have several cans of coconut milk in my cupboards, so I pored through my Vegetarian Indian cookbook and decided to improvise a recipe using what I had on hand. Feel free to switch out the ingredients for what you have in the fridge. I'm not one of those people that will run to the grocery store for one ingredient to make a recipe perfect. Just alter it and see what happens is more my cooking motto. Thankfully this turned out delicious. 

  • 1 can garbanzo beans - rinsed and drained
  • 1 can light coconut milk
  • 1 tsp. salt
  • 1 tsp. flour
  • 2 cups spinach
  • 2 medium sweet potatoes - peeled and diced
  • 2 bell peppers - seeded and diced
  • 1 large zucchini - diced
  • 1 small onion - chopped
  • 3 cloves garlic - minced
  • 3-4 tblsp olive oil
  • 3 tsp. ground ginger
  • 3 tsp. coriander
  • 2 tsp. turmeric
  • 2 tsp. chili powder (more if you like extra spiciness) 
  • Preheat oven to 425 degrees. Spray a roasting pan with cooking spray. Roast the sweet potatoes, bell peppers, and zucchini for approximately 35 minutes, stirring every 10 minutes or so and spraying with cooking spray as needed. 
  • After veggies are roasted, place garbanzo beans, salt, flour, and coconut milk in a large pot. Bring to a boil then reduce heat to low and simmer for about 5 minutes, stirring frequently to get out any flour clumps. Add spinach in last minute or two to wilt.
  • Meanwhile, in a large frying pan heat oil and add onion. Cook for 3 minutes then add minced garlic, cook an additional 2 minutes. Add ginger, coriander, turmeric, and chili powder. Cook for 1 minute. Add roasted veggies to onion mixture. Stir to coat. Add onion/veggie mixture to beans. Remove from heat and serve over rice. 


  1. This looks so yummy! I love vegetarian curries and rice. I went to India a few years ago and the only thing I would eat was a chickpea curry and rice. I'm not an adventurous eater haha.


  3. Can we still be friends if I tell you I hate coconut? And, your motto could be Chris'. I am a by the book recipe stickler, he is more just wing it. Nope, can't do it. Must go get that one thing!!!