No waste curry

We all know that parenting can add stresses to our lives. That’s why we like to develop strategies for making it as easy as possible to pack healthy vegan lunches for weekdays. The easier it is to grab an already prepped lunch, the less temptation we have to go out with office mates for what will inevitably be an unhealthy, unsatisfying lunch. If we have healthy, delicious meals ready to go in the fridge, we’ve got no excuse!

The key to this waste free healthy vegan curry recipe is to prep all your ingredients first and save all the scraps and peels from those veggies! It made us six jars, which gives us both lunch for three days. It’s super tasty , super healthy, and surprisingly easy!


2 Tbsp coconut oil

1 medium onion, diced

2 large carrots, chopped

2 medium sweet potatoes, diced

2 large red peppers, diced

1 large zucchini, sliced

1 package mushrooms, stemmed and sliced

2 tomatoes, diced

1 Tbsp curry powder

1 cup red lentils

1 15-oz can coconut milk

Salt to taste


Heat the coconut oil in a medium sized pot. In another pot put all the scraps and peels and cover with water (4-6 cups) and bring to a boil. Sauté veggies in the coconut oil and once lightly browned sprinkle with curry powder. Ladle the stock into the veggies until they’re covered by an inch or so (if there’s extra stock, reserve for another use, if there’s not enough, add extra water). Add the lentils and cook until they’re cooked through, about 20 minutes. Stir in coconut milk and heat until bubbling. Add salt to taste. Serve with rice.