Sweet Potato and Coconut Curry/Soup. 1 Recipe, 2 Meals. #NoWasteFood

Something I have been quite mindful off recently has been food waste. It is no secret that the world is currently going zero waste crazy right now (and quite rightly) and were as we are so (so so so) far from being plastic free and completely zero waste in our house, one way we can start to make a change is by cutting back on the amount of food we throw away. Hands up if you see a recipe you like, and lets say it calls for 3 sweet potatoes, you add sweet potatoes to your shopping list, and when in the supermarket you buy a bag of sweet potatoes. Use 3 of them for this recipe you have seen and the rest get left to go off and get thrown in the bin? We have all done it. All of us...but by making one small change to the way you meal plan and shop your food waste, and consequently, your food bill can drop dramatically. Every week I'm going to show you how 1 recipe can give you 2, sometimes 3, meals!

This week I am starting with a really simple veggie slow cooker recipe that fed my family of 6 two meals.




Shopping List:

olive oil
2 onions
3 garlic cloves
thumb-sized piece root ginger
paprika
cayenne
2 red chillies (optional)
2 red peppers
400g butternut squash
1kg sweet potatoes
300g passata
1 can coconut milk (400ml)
500ml vegetable stock


Optional (To serve):
Desiccated coconut
Cheese
Naan breads
Bread
Rice
Plain yoghurt

Now you have got your basic shopping list, here is the first recipe for the Sweet Potato and Coconut Curry. I served this with rice, naan bread and topped with a sprinkle of desiccated coconut. This is only a suggestion and you could serve with anything you wish.


Recipe 1. 


olive oil
2 large onions , cut however you like
3 garlic cloves, crushed
thumb-sized piece root ginger (grated)
1 tsp paprika
½ tsp cayenne
2 red chillies, deseeded and sliced
2 red peppers, cut however you prefer
400g butternut squash, cut however you like
1kg sweet potatoes, peeled and cut how ever you like
300g passata
400ml coconut milk
cold water

Heat some olive oil in a large non-stick pan and add the onion and peppers and chilli. Saute until soft then add the garlic and grated ginger and cook for another minute or so. Add the paprika and the cayenne, give it a good stir, cook for another minute then put it all into the slow cooker.

Heat some more oil (if needed) and saute the sweet potatoe and butternut squash, do this in smaller batches just cooking for around 5/10mins just until they start to colour at the edges then put them in the slow cooker too.

Add the passata and the coconut milk to the slow cooker, then add up to a carton of cold water (i use the passata carton about 3/4 full), stir to mix everything together and cook for 6-8 hours on low.

Serve with naan breads and rice, and sprinkle on some desiccated coconut as you serve.




Scroll for recipe 2. 
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Recipe 2 uses the left overs from the slow cooker curry along with some veggie stock to make a delicious, and perfect for Autumn soup. You can heat this up in a pan on the hob or put it all back in the slow cooker and keep it on low for a few hours. We served ours topped with some plain yoghurt swirled through and the kids (obviously) added some cheese!


Recipe 2.

You need:
As above (in recipe 1)
up to 800ml of vegetable stock

Add the curry to your blender along with some of the veg stock, do this in batches if you need too. Add back to the slow cooker, or warm up on the hob. Drizzle some plain yoghurt onto the top of the soup and use a spoon to swirl it around.  We also topped ours with some strong cheese and some toast.




We also made these sweet potato skin crisps, and the remaining sweet potatoes from the packet we bought will be making these sweet potato and chick pea burgers.

I would love to know how you guys are cutting down on food waste, let me know in the comments below. Or tag me in your photos on Instagram, you can find us @3princesses1dude.

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