Vegan Thai Green Curry from Leftover Roasted Vegetables

 

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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