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Vegetarian Curry

Aktualisiert: 10. März 2021

For this recipe, you can use all vegetables that are lying in your fridge. Just cut them into small pieces and throw them into one pot. The perfect shortcut to fight food waste!

Season: all (depending on the vegetables you use)

Preparation time: 10 min.

Overall time: 30 min.

Ingredients for 2 portions:

  • 1 tbsp coconut or sesame oil

  • 1 onion

  • 1 eggplant or zucchini

  • 1 carrot (ca. 100g)

  • 1 sweet potato (ca. 120g)

  • ½ cauliflower

  • 2-3 tbsp curry paste

  • ½ liter coconut milk

  • Side dish: 120 g Swiss rice

Survival tips:

Onion: Use different kinds of opinion depending on the season. Spring onions or shallots are great options as well.

Eggplant or zucchini: These vegetables are in season in summer and early autumn. In winter and spring, we recommend to replace them with celery, topinambur, pumpkin or 250 g tofu/tempeh.

Sweet potato: We recommend Swiss Sweet potatoes for example Swiss Sweet potato In autumn, pumpkin is a great option. Also consider tomatoes, green beans, peperoni and spinach in summer.

Cauliflower: You can also replace it with broccoli, romanesco or cabbage turnip. We recommend to peel the stalk and put it into the curry too.


  1. Peel onion and sweet potatoes. Cut all vegetables into small pieces.

  2. Put the oil in a pot or a pan. Gently stew the onion for a few minutes, then add the other vegetables.

  3. Add the curry paste and mix while you continue frying for 5-10 minutes. Add the coconut milk. In the meantime, cook basmati rice and/or prepare naan bread.

  4. Let it cook for about 20 min, until all the vegetables are cooked. Serve the curry with basmati rice.

Nutritional values per portion with standard ingredients: 650 kcal | 15 g protein | 72 g carbs of which 13 g sugar | 30 g fat | 19 g fibre

CO2 emissions with standard ingredients per portion with rice: 469 g

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