A great way to use up leftover odds and ends.
- 200g carrots, chopped into bite-size pieces
- 200g potatoes, chopped into bite-sized pieces (scrap potatoes are fine)
- 200-300g various kitchen scraps, chopped as needed (squash, greens, peas, mushrooms, little bits of anything you like)
- 6 tbsp olive oil
- 1/2-1 cup vegetable broth
- 13.5 ounces coconut milk (400mL)
- 1 2cm cube of ginger, minced or finely chopped
- 1 head fresh garlic, finely chopped
- 2 tbsp cumin
- 2 tbsp of your favorite curry powder
- 1/2 tbsp ground turmeric
- 1 tsp Urfa biber
- 1/4 tsp coriander seeds, crushed
- 1/4 tsp salt
- Nutmeg to taste
- Ground black pepper to taste
- Crushed red pepper flakes to taste
- 1 bay leaf
- In a large soup pot or a Dutch oven, toast the garlic and ginger in the olive oil until they start to brown, then add the coriander, the cumin, and the curry powder and toast for another 1-3 minutes.
- Add the carrots, potatoes, and any root vegetables or slow-cook squash from your kitchen scrap collection. Cook until the potatoes are soft (20-35 minutes).
- Add 1/2 cup of the vegetable broth, and any mushrooms or cabbage from your kitchen scraps and cook until just soft.
- Add the rest of the spices and the coconut milk, reduce heat as low as it will go, and simmer gently for 30-60 minutes. Add any remaining soft kitchen scraps when you add the coconut milk (peas, etc.), but reserve any leafy greens for the next step. If the mixture gets too thick, add the rest of the vegetable broth. Remove the bay leaf after this step.
- If your kitchen scraps include leafy greens, add them 5-10 minutes before serving, and cook until just wilted.
- Serve over rice or lentils.