Vegan Lentil Curry from Thanksgiving Leftovers

Turn your Thanksgiving leftovers into something comforting, nourishing, and totally plant-powered. This curry is cozy, fiber-rich, loaded with veggies, and packed with grounding spices — perfect for an easy weeknight meal and a great way to reduce food waste. Makes 8 servings.

• Fiber-rich and packed with grounding spices
• A great way to repurpose holiday leftovers
• Cozy, warming comfort food

Ingredients

• 2 cups frozen seasoning mix (onion, pepper, celery)
• 2 cups cooked greens
• 1 container Trader Joe’s Holiday Hash
• 1 sweet potato, cubed
• 1 turnip, peeled and cubed
• 1 can coconut milk (light recommended; coconut cream will significantly raise the fat content)
• 1½–2 cartons (32 oz each) broth
• 1 cup split lentils or daal

Seasonings

• 1 tsp garlic powder
• 1 tsp curry powder
• 1 tsp green curry paste
• 1 tsp turmeric
• 1 tsp cumin
• ½ tsp cardamom
• ½ tsp cayenne
• Salt and pepper, to taste

Directions

1. Sauté the frozen seasoning mix with a splash of broth so it doesn’t burn.
2. Add the spices and let them bloom.
3. Stir in the holiday hash, turnip, and sweet potato. Add more broth as needed.
4. Mix in the cooked greens, lentils or daal, coconut milk, and remaining broth.
5. Simmer until everything is tender and creamy.

Serving Tip

Top with sour cream, cilantro, and crispy shallots (Trader Joe’s).

Macros (Per Serving – 8 Servings, Light Coconut Milk)