A little bit of creativity can go a long way in saving money, because you don’t ever want to let leftover ingredients go to waste. I combined the 1/2 package of tempeh left from my Tempeh with 40 Cloves of Garlic and the 1/2 can of coconut milk left after making the frosting for my Easter carrot cake with some other things I had lying around the kitchen in order to make a nice, comforting Tempeh Curry.
I started by sauteeing 1/2 onion (sliced) in a tablespoon of oil in a saucepan. Then I threw in a chopped clove of garlic and a teaspoon of dried crushed red pepper. I cooked that for about a minute, then added 1/4 pound cubed tempeh. I cooked the tempeh on medium heat, stirring occasionally, until browned. Meanwhile, I cooked a potato in the microwave (stabbed a bunch of holes in it with a fork, then nuked it for about 3 minutes), let it cool a little, cubed it, then threw it into the pan. I let that cook for a minute, then I dumped 1/2 can of coconut milk and 1 can of crushed tomatoes into the pan, along with 2 tablespoons of good quality curry powder and salt/pepper to taste. I let that all simmer for about 10 minutes, adjusted the seasoning, and then served it on top of some leftover brown rice, garnished with a whole bunch of fresh cilantro. Yum.
- 1/2 onion: $0.40
- tablespoon of oil: $0.05
- clove of garlic: $0.05
- crushed red pepper: $0.02
- 1/4 pound cubed tempeh: $1.35
- potato: $0.83
- 1/2 can of coconut milk: $0.65
- 1 can of crushed tomatoes: $1.20
- 2 tablespoons curry powder: $0.10
- fresh cilantro: $0.25
This made 2 very hearty servings for me, which comes to…
Have you ever used leftover ingredients in a creative way? Please share your ideas in the comments.