Leftover Whatever Curry

Purple potatoes, mushrooms, cauliflower and other veggies in a skillet getting ready to be cooked.

Hungry, I scrounge around the fridge looking for an idea of something relatively quick and easy to cook for myself.

Hmmm … here’s some cauliflower that didn’t make it into last night’s dinner and, oh yes, a piece of onion from who knows when. It looks OK, let’s put it out on the counter. Well, if I’m pulling out the onion then I might as well grab a big, fat clove of garlic. Oh! Maybe a few of those cute little purple and red potatoes will round it all out. And yay! Two of those big white mushrooms’ll taste great, let’s grab those, too.

Good enough.

Now, let’s pour a glug or two of extra virgin olive oil in the pan, start chopping and get all of this simmering.

Yes, but it will need seasoning besides a little bit of salt … let’s think … by opening the fridge up again and staring at the shelves. What’s that on the side shelf? Ooooh, a little jar of green curry paste I forgot about. Score!!!

That’s not much of a sauce, though, just a bit of EVOO and however much curry I decide to use. Good thing I keep coconut milk stocked! Let’s pour in a quarter cup. Oh, who are we kidding? Let’s make it a half-cup. I’ll just spoon in a dollop of curry, stir it all up and now … noodles or rice? Wait. I have leftover rice from the same meal I used the cauliflower for!

Well let’s add in about a cup of it. Why not?

Ooooh those aromas are amazing.

Once it’s nice and hot, into my bowl it goes, and then into my belly!

Say, let’s turn this into a recipe.


  • 1 cup roughly chopped cauliflower
  • 1/4 cup diced onion
  • 1 jumbo clove of minced garlic
  • 2-3 small purple potatoes, sliced
  • 2-3 small red potatoes, sliced
  • 2-3 white mushrooms, sliced
  • 1 tablespoon Thai green curry paste
  • 1-2 tablespoons EVOO
  • ½ cup coconut milk
  • 1 cup cooked rice
  • Salt to taste


  1. Pour EVOO in skillet and set burner to medium high
  2. Throw the vegetables in the pan, stir often, and cook until they soften, around 10 minutes or so
  3. Add coconut milk, give it all a good stir
  4. Add curry and stir some more. If you are not sure how spicy you want this meal, add the curry half a teaspoon at a time, tasting the liquid until it’s got the mix of flavor and heat you prefer.
  5. Add the rice and keep on stirring. Now, cover it, turn the heat down low and let it cook for about 10 minutes, or until it’s as hot as you’d like.
Vegetable curry is shown in a skillet. There's a Goya can of coconut milk and a Thai Kitchen jar of green curry paste in the background.

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