Green Leftover Curry

with five vegetables, tomatoes and cashew nuts made in a wok.

At the moment the weather here is super rainy and cold – so a warm, spicy dish to warm you up comes right in time. I recently created a green vegetable curry after a long walk, which not only tastes great and is very healthy, but is also great for using up leftover vegetables. Swap the veggies with whatever you have left in your fridge. Let us know in the comments what you’ve used – And enjoy it!

– Pauline

Print Pin

Nutrition

total: 1.272 kcal (98 g Carbs / 72 g Fat / 49 g Protein)

per serving: 318 kcal (24.5 g Carbs / 18 g Fat / 12.25 g Protein)

Category Veggie Recipes

Portions 4

Calories 1272 kcal

You need

400 g Celery
2 Zucchinis
100 g Spinach
100 g Mushrooms
250 g Beans
500 g Cocktail Tomatoes
280 g Chickpeas
50 g Cashew Kernels
3 TSP Cashew Paste
2 TBSP Olive Oil
Currypowder
Paprikapowder
Salt
Pepper
1 Garlic Clove

Here’s how to do it

First, cut the vegetables into pieces. It is important that you do not mix them, but keep them in separate plates or bowls.
Why? The vegetables all have different cooking times. If you put everything together in the wok, the mushrooms are already overcooked before the beans are even close to being eatable.
When you have prepared the vegetables, you can preheat the wok with 2 tablespoons of high-quality olive oil. Now add the vegetables to the wok and fry them in the following order: beans, celery, zucchini, mushrooms, cocktail tomatoes, chickpeas and finally the fresh spinach.
When the ingredients are almost cooked, add the cashew paste and spices and stir well.
Tip: Serve the dish directly in the wok. This stores the heat well and it does not get cold so quickly.
Finally, garnish the curry with a few cashews.
Enjoy!

Green Leftover Curry