Vegan Thai Green Curry from Leftover Roasted Vegetables

Vegan Thai Green Curry with Leftover Veggies

Do you always have leftovers in your fridge? We do too and that is why we have a simple fret-free, fail-proof recipe that will help you clean the leftover odds and ends in your fridge.

Ingredients (Serves 1-2 pax):
Leftover roasted veggies (in the recipe we have roasted eggplant, carrots, cucumbers, and broccoli)
2 heap teaspoons of Mekhala Organic Thai Green Curry Paste
2 tbsp extra virgin olive oil
200ml Coconut milk
Boiled rice
Fresh scallion and lime (to garnish)
Salt

Method:
1. Heat oil in a wok or saucepan.
2. Add in coconut milk and leftover roasted veggies and stir-fry.
3. Add in a pinch of salt for flavor.
4. Garnish with fresh scallion and a slice of lime.
5. Serve and enjoy!

Quick tip:
You can even sort your leftovers by color like red color and cook red curry instead.
If you love this recipe, drop us a line to let us know or share with us your favorite way to transform your leftovers into something brand new.
If you fancy a yellow curry variation, you will love our Vegan Satay and Yellow Curry Bowl. Alternatively, if red curry is what you crave, click here.

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