I guarantee you can make this curry right now with items already in your fridge and pantry.

Items you've been contemplating chucking in the bin. Don't throw those scraps away! Turn them into dinner. Scrap curry will be different every time, but it will also be delicious every time.

Use up whatever you have in your fridge. Almost anything will work. Mince, lamb, beef, fish, chickpeas, root veg, green veg, frozen veg.

ANYTHING GOES.

Scrap Curry.

Serves: 4

Prep time: 15 mins

Cook time: 30 mins

Ingredients:

(Note: the whole point of this meal is to use up whatever scraps you've got in your fridge/freezer/pantry. Use whatever you have!)

This is what I used…

800g chicken thigh

½ onion

1 clove garlic

Oil

1 ½ cups pumpkin peeled and cubed

1 potato, cubed

1 tomato, chopped

3 tbsp curry paste (I used Massaman)

¼ cup coriander stalks

1 can coconut cream

½ red capsicum (fresh or jarred), diced

1 tsp light soy sauce

1 tsp fish sauce 

1 tsp brown sugar

½ lime squeezed

For the yoghurt sauce:

½ cup plain Greek yoghurt

¼ cup chopped coriander

1 spring onion, finely sliced

½ lime, squeezed

¼ cup finely chopped cucumber

Method:

In a slow cooker or pot, fry your chicken, onion, garlic, coriander stalks and curry paste in oil for 5 mins, or until the chicken browns slightly.

Add the potato, pumpkin, tomato, capsicum and coconut cream. Stir, cover and cook on low heat for at least 20 mins or until potatoes are tender.

Add the remaining ingredients to finish the curry.

To make the yoghurt sauce, add all ingredients to a small bowl and stir.

Serve over rice.

Feature Image: Supplied.