Kitchen-Sink Curry

In the spirit of utilizing leftovers and embracing what's available in your kitchen, we present to you a delicious and versatile leftover curry recipe. This recipe is designed to use up those odds and ends in your fridge and pantry, resulting in a flavorful and satisfying dish. Today, we'll be creating a Leftovers Curry with yellow curry powder, featuring olive oil, white onion, broccoli, bell peppers, zucchinis, garlic, coconut milk, and some pantry staples.

Charleston Chest Service - the best private chef service in Charleston whips up a quick recipe utilizing kitchen leftovers. Here is a super delicious and easy and simple and cheap but amazing coconut vegetable curry recipe by the best private chef in charleston

Ingredients:

• 3 tbsp olive oil

• 1/2 white onion, diced

• 1 1/2 cups broccoli florets

• 1/2 cup sliced bell peppers (any color you have)

• 1 yellow zucchini, sliced

• 1 green zucchini, sliced

• 3 tbsp yellow curry powder

• 2 tsp minced garlic

• 1/2 can coconut milk

• Red pepper flakes (to taste)

• Salt and pepper (to taste)

Instructions:

1. Gather all your leftover vegetables. Don't worry if they're not in perfect condition; we're going to transform them into a delightful curry.

2. Heat the olive oil in a large skillet or pan over medium heat. Add the diced white onion and sauté until it becomes translucent and fragrant, about 2-3 minutes.

3. Stir in the minced garlic and yellow curry powder. Allow them to cook for another minute or so, until the spices become aromatic.

4. Add the broccoli florets, sliced bell peppers, yellow zucchini, and green zucchini to the pan. Mix everything well to coat the vegetables with the flavorful curry mixture.

5. Pour in the coconut milk and stir to combine. Reduce the heat to medium-low and let the curry simmer for 10-15 minutes, or until the vegetables are tender and the sauce has thickened slightly. If it becomes too thick, you can add a little water to reach your desired consistency.

6. Season the curry with red pepper flakes, salt, and pepper to taste. Start with a small amount of red pepper flakes, and then add more if you prefer a spicier curry.

   Serve it over cooked rice, quinoa, or noodles for a complete meal.

This Leftovers Curry is a versatile dish that can be customized to your taste and what ingredients you have available. Feel free to get creative and adapt it to your preferences. Embrace the art of improvisation in the kitchen, and savor the delicious results of using what's available to you in the moment.

Garden Vegetable Frittata

Garden Vegetable Frittata

Makes 6-8 servings

This easy garden vegetable frittata recipe is great to prep ahead and pop in the microwave. Use the fresh local ingredients from Rainbow Packaging’s breakfast box or utilize the ingredients you already have at home. 

Ingredients:

• 8 eggs, whisked

• 3/4 cup Evaporated Milk

• ¼ onion, diced

• ½ bell pepper, diced

• 2 cloves garlic, finely chopped

• ½ tomato, diced

• Salt and pepper, to taste

Directions:

1. Preheat oven to 350°F. 

2. In a large bowl whisk together eggs and heavy cream

3. Combine your vegetables and fold together. 

4. Add 2 tsp salt and 2 tsp pepper

5. Put mixture in a seasoned cast iron skillet

6. Put your stovetop burner on low and gently stir eggs until they just begin to scramble.

7. When eggs begin to scramble but have not set yet, put the cast iron into the oven and cook for 12-15 minutes. 

8. Let cool and serve!

This dish can be served warm or cold and is great as leftovers!

Best, 

Chef Jake