PULSE Recipes Leftover Vegetable Curry | Cooking with Aunty D

Leftover Vegetable Curry | Cooking with Aunty D

2020 Jun 19


About to throw out those leftover veggies? Turn them into this yummy curry instead!




Carrots 150g

Cauliflower 150g

Leeks 100g

Cabbage 100g

Beans 150g

Onion 1 Small

Green Chilli 2 Nos

Chilli Powder 1/2 Tsp

Turmeric Powder 1/4 Tsp

Curry Powder 1/2 Tsp

Salt 1/2 Tsp

Oil 1 Tbsp

Garlic 2 Cloves

Curry Leaves and Pandan Leaves (Rampe)

Fenugreek Seeds 1/8 Tsp

Chilli Flakes 1 Tsp

Sera Thick Coconut Milk (1 cup water  + 2 cups Sera Coconut Milk)


  1. Heat oil and add onion, garlic, curry leaves and Pandan Leaves (Rampe), fenugreek seeds, turmeric powder, chilli flakes. Fry for 2-3 minutes.
  2. Then add beans, carrots, cauliflower, leeks, cabbage, green chilli, curry powder, chilli powder and salt.
  3. Mix well and let sit for another 3-4 minutes
  4. Then add Sera thick coconut milk and cook


Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!