Quick Clean-the-Fridge Curry

15-minute cozy nourishment, rainbow veggies, and healing spice — one of the easiest SoulFuel moves: take whatever vegetables are hanging out in the fridge and turn them into a creamy, golden curry bowl of comfort. A perfect “reset meal” when your fridge feels random but your body wants nourishment. Makes 8 servings.

• Anti-inflammatory plant magic in a pot
• Ready in about 15 minutes
• A flexible way to use up whatever’s in your fridge

Ingredients

• ½ to 1 whole container vegetable broth
• 2 carrots, chopped
• 2 sweet potatoes, chopped
• Broccoli, chopped
• 1 large turnip, chopped
• 1 (10 oz) bag chopped kale
• 2 big handfuls spinach, chopped
• 1 can reduced-fat coconut milk
• The rest of the broth carton

Flavor Boost

• 5 cloves garlic, chopped
• 1 Tbsp olive oil
• 2 Tbsp curry powder
• 1 Tbsp chili garlic sauce

Directions

1. In a stainless steel pot, combine the broth, carrots, sweet potatoes, broccoli, turnip, kale, spinach, and coconut milk.
2. In a small skillet, sauté the garlic in olive oil until golden.
3. Stir in the curry powder and chili garlic sauce. Add a splash of broth if needed, then pour it all into the curry pot.
4. Simmer for about 15 minutes, until the vegetables are tender.
5. Finish with salt and pepper to taste.

Serving Tip

Serve over rice, quinoa, or lentils, or enjoy it as a cozy veggie stew.

Macros (Per Serving – 8 Servings)

Full recipe: ~995 calories, 28.5g protein, 141g carbs, 35g fiber, 39g fat.