We’re rounding out Plastic Free July with a recipe that embraces no-waste living with gusto – imploring you to use every last scrap in your fridge. It’s taken from the excellent ‘Low Tox Life‘ by Alexx Stuart, which has all manner of tips for avoiding wastage and all that pesky plastic – in this case, in the most delicious way. Bon appetit!
Don’t be bound by my ingredients list – truly, make this curry your own by using any limp veg that has got less and less pretty and is less and less likely to be used. For a yummy soup, add another cup of stock, remove the cinnamon stick at the end, and blend on high for a few seconds.
60 ml (2 fl oz/1⁄4 cup) coconut oil
6 cardamom pods, bruised with the back of a knife
1 cinnamon stick
1⁄2 teaspoon fennel seeds
1 large onion
1 × 2.5 cm (1 inch) piece chopped ginger
2 garlic cloves
2 tablespoons your favourite curry powder
1 large red chilli or 1⁄2 teaspoon chilli flakes (optional)
4 fennel fronds
4 limp, unpretty celery stalks, cut into 2.5 cm (1 inch) chunks
12 left-over silverbeet (Swiss chard) stalks, cut into 2.5 cm (1 inch) chunks
125 g (41⁄2 oz/1 cup) ugly green beans
a few beetroot leaves (or any other leaves)
200 ml (7 fl oz) coconut cream
250 ml (9 fl oz/1 cup) vegetable, chicken or beef stock
250 ml (9 fl oz/1 cup) filtered water
125 ml (4 fl oz/1⁄2 cup) tomato passata (puréed tomatoes)
Heat the coconut oil with the cardamom pods, cinnamon stick and fennel seeds in a large saucepan over low–medium heat, then fry the onion for about 20 minutes, until very golden but not burnt. Add the ginger, garlic, curry powder and chilli flakes (if using), and cook for 1–2 minutes, until aromatic. Add the veg and stir until well coated with the spices. Add the remaining ingredients and stir until everything is warmed through and the veggies start to soften. Simmer for 15 minutes. Top with garnishes such as black sesame seeds, sliced spring onion (scallion), sliced chilli and coriander (cilantro) leaves, and serve as is, or with rice or quinoa or with flat bread.