Often I’m asked how I come up with some of my leftover creations. I wish I could say it was always a well thought-out, planned idea, but mostly my ideas come from my obvious love–leftovers. Subjects for my posts are never sheduled because I never know what leftovers I will have on hand come blog time. Sometimes the leftover meal that I get an idea for didn’t necessarily come out of the main leftover, but from other leftovers or ingredients that need to be used up. My ultimate mission, after all, is to prevent food waste and share my experience with you. The idea for these Coconut Curried Leftover Vegetables are a result from having toasted coconut leftover from my coconut cookies.
We are a vegetable loving family and always have a vegetable or two with our evening meal. In fact, I even have a special leftover vegetable bowl in my fridge. It makes it easy to see what needs to be eaten and inspires many morning omelets, too. One of our favorite meals using leftover vegetables in the summer is my easy and healthy Leftover Vegetable Pasta Primavera. But, we have been on a curry kick lately, sparked by a ridiculously cheap price I found on coconut milk. I just couldn’t pass up stocking up on a few cans.
This recipe comes together nice and quick and is very versatile. Use whatever leftover steamed, boiled, baked, broiled, or sautéed vegetables you have on hand. The coconut milk is optional but is a wonderful addition if you have some already open. If you want this vegetable side to be a full meal, simply turn it into a veggie bowl with brown rice, couscous, jasmine, basmati, or coconut rice.
Ingredients
- 1-1 1/2 cups leftover cooked vegetables
- 1 small onion, diced
- 1 clove garlic, minced
- 1 tsp curry powder
- 1/4 tsp chili powder
- 2 TBSP butter
- 2 TBSP toasted coconut*
- 1 TBSP coconut milk (optional)
- Optional Toppings: raisins, dried cranberries, banana chips,cashews, almonds, peanuts
Instructions
- In a skillet over medium heat, add curry powder and chili powder. Stirring constantly stir for 1 minute to toast seasonings. Add butter, onion, and garlic. Sauté until onions are lightly browned, about 5 minutes. Stir in coconut milk, if using.
- Add leftover vegetables to skillet. Stirring often, cook until vegetables are fully heated.
- Top with toasted coconut and desired toppings.
Notes
*To toast coconut: Add shredded coconut or coconut flakes to small skillet over medium heat. Stir constantly until desired crispness. Remove immediately from pan. Cool.
Curried Leftover Vegetables can also be served over a bed of coconut or jasmine rice.
Put on Your TO COOK IS TO CREATE Thinking Cap: Let your imagination run wild on the possible toppings. Nuts are an easy one-pecans, walnuts, peanuts, cashews, (my favorite) or almonds but try some banana chips, too. I’m not a raisin lover, but if you are use them or dried cranberries. Think about what you enjoy in a curry. How about some fresh herbs like cilantro, mint, or even some green onions or thinly sliced ginger. Think about how different leftover veggies could change the whole dish. For instance, all leftover peas would be great with peanuts and mint added. I love the onion and garlic combination but feel free to add bell peppers or even tomatoes. Have more coconut milk leftover? You have dessert! Make Coconut Milk Ice Cream.
FOOD FUN: According to Wikipedia, “Historically, the word “curry” was first used in British cuisine to denote dishes of meat (often leftover…)” It’s like a match made in heaven!
Coconut Curried Vegetables are exceptionally delicious. We always seem to have a variety of leftover veggies on hand. Great idea for a tasty meal. Also very healthy. 👍😋💖