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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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Course: Soup
Cuisine: Vegan

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

    Cup of Yum
  1. In a large pot, cook onion in grapeseed oil until translucent and slightly caramelized.
  2. Add garlic and cook until fragrant.
  3. Add curry paste and stir into coconut milk. Add in peanut butter and stir to "dissolve".
  4. Stir in diced potatoes, carrots, corn, celery, tomatoes, and chickpeas.
  5. 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.
  6. Add black salt to taste and stir until incorporated.
  7. Serve with rice, enjoy!