Whenever I have a bunch of different kinds of vegetables left over in the fridge and I need to clean it out, I make some kind of curry. That is the great thing about curry–it doesn’t matter very much what you put into it. I have used every kind of vegetable that has been in my fridge in a curry some time over the past year. For meat, I have used beef, chicken, turkey, and goat, all at different times.
Sometimes I use madras curry powder, other times I use yellow curry powder. Sometimes I use coconut milk, sometimes not.
This is one of the easiest primal dishes to make. Just cut everything up and simmer it for a while until it looks done. This is great for if you have a mix and match of vegetables you don’t know what to do with (perhaps left over from a CSA) or if you are traveling in a day or two and need to clean out your fridge (this is what prompted tonight’s curry).
Here are a few of the “I need to use up these vegetables and clean out my fridge” curries I’ve made recently: