Peanut butter – vegetable curry | 15 minute meal

Somedays you just don’t know what to eat…. you look into the fridge and all you see is half a zucchini, half an onion, a few potatoes (or alot of potatoes), carrots and some celery that has lost it’s crunch.

Many would just throw away those vegetables…. why eat celery that isn’t crunchy? What do you even do with half a zucchini? Who leaves just half an onion….?

Well, my advice to you is to not throw away those last scraps of food. Instead get creative…. make a stew, make a soup or make a wok/curry like i did. Luckily i also had rice noodles and coconut cream so i could make an actual curry, otherwise it would have been a sort of stirfry with soya sauce instead.

On my Instagram, itsahealthylifestyle, follow me there ;) I showed in my stories how i made this dish. These throw together meals are typically what i make for dinner, especially when all my meal prep is eaten. Usually i wouldn’t post or show these types of meals as they are just thrown together and often don’t require a recipe. But like mentioned early, i think it’s a good to share the “Non recipe” meals as well…. mostly as a source of inspiration. Showing you that not every meal has to have exact measurements to taste good or turn out good. Sometimes all you need is some inspiration on what to do with different ingredients and then you can freestyle yourself.

So if you want to see how i made this, head on over to my Instagram and check out my saved highlights!


Servings, 2


Rice noodles – or other noodles of choice. Rice works as well.

1/2 zucchini

1/2 red onion

3 celery sticks

2 garlic clovees

Vegan ch*cken. Tofu or tempeh works as well.

1 TBSP peanut butter

300-400ml coconut cream

Oil to fry in

1/2-1TBSP curry powder

1/2-1 TBSP paprica powder

Salt & pepper

How to:

Start by boiling the noodles according to instructions.

Begin by chopping and dicing the onion and garlic. Fry in some oil until golden brown.

Add the chopped celery and zucchini to the frying pan along with the vegan chicken pieces. Allow to fry for a few minutes until the ch*cken pieces begin to get some colour.

Pour in the coconut cream and allow to simmer for a 5 minutes, also adding the seasoning i.e the curry powder, coconut powder, salt and pepper. Adjust the seasoning according to taste.

Add 1 tbsp peanut butter – almond butter would also work. Mix into the curry and allow to simmer for another 2-3 minutes, stirring when necessary.

Once the sauce has thickened slightly, remove from the heat.

Serve with your noodles, optional some roasted broccoli as well. Top with some sesame seeds for extra calcium or why not some peanuts but extra crunch.

And there you have some inspiration on what to do with a bunch of left over veggies. You can of course add extra or use other vegetables such as bell pepper, sweet corn, aubergine or why not use chickpeas instead of vegan chicken!

If you get inspired by this meal, don’t forget to let me know on here or on Instagram!

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