Store Cupboard Curry

A great go-to if you’re looking to use up leftover veg and make use of cupboard staples. Packed with nutrients and flavours, simple to make and perfect for leftovers. 

Makes 4 servings 


  • 1 onion, finely chopped 
  • 2 sweet potatoes, sliced into cubes 
  • 1 bell pepper, sliced 
  • 300g cabbage, sliced 
  • 360g frozen peas 
  • 300ml vegetable stock 
  • 1 x 400g tin chopped tomatoes 
  • 1 x 400g coconut milk 
  • 2 tbsp curry paste 
  • 1 tbsp olive oil 
  • Small handful of coriander, finely chopped 


  1. Add the olive oil to a large pan over a mention heat. Add the onion and cook for 3 minutes 
  2. Add the curry paste and pepper, continue to cook for another 3 minutes 
  3. Stir in the tomatoes, coconut milk, stock, potato and cabbage, bring to the boil then reduce to a simmer. 
  4. Simmer for 20 minutes or until the potato is soft and the sauce has thickened  then add the peas. 
  5. Stir through the coriander and season to taste. Serve with rice, quinoa or naan bread! 

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