Spicy Curry - Cleaning Out My Fridge
This spicy curry soup is my go-to soup for cleaning out my fridge! You can add so many different vegetables and bits and bobs from your fridge and get a great meal and even better leftovers!
Ingredients
- 1 tbsp grapeseed oil
- 1 medium cooking onion diced
- 3 cloves garlic minced
- 2 tbsp panang curry paste red curry paste will do fine here. Keep it to 1 tbsp if you don't like it too spicy
- 1 can 13 oz/400 mL full-fat coconut milk
- 2 tbsp peanut butter just peanuts
- 2 white potatoes peeled and diced
- 2 medium carrots peeled and diced
- 1/2 cup corn kernels
- 1/2 cup chopped celery
- 3 medium tomatoes chopped
- 1 can chickpeas 15 oz/425 mL, rinsed and drained
- 3 cups water/vegetable broth
- 1/4 tsp black salt regular salt works fine
- White rice to serve
Instructions
- In a large pot, cook onion in grapeseed oil until translucent and slightly caramelized.
- Add garlic and cook until fragrant.
- Add curry paste and stir into coconut milk. Add in peanut butter and stir to "dissolve".
- Stir in diced potatoes, carrots, corn, celery, tomatoes, and chickpeas.
- Cover with water/broth (about 3 cups). Raise heat to medium high until boiling, then lower to a simmer. Cover and cook for about 30-40 minutes until potatoes and carrots are tender.
- Add black salt to taste and stir until incorporated.
- Serve with rice, enjoy!