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zero waste vegan curry

Zero Waste Vegan Curry

Speedy to make, vegan friendly, packed with zero waste tips including using up all of your veggies and leftovers to make a soup / stock mix.
Prep Time 10 mins
Cook Time 25 mins
Servings 2 people


  • 1 pack of Cauldron's Marinated Tofu Carbon Neutral
  • 1 red onion finely chopped
  • 1 red chilli finely chopped
  • 4 cloves garlic minced
  • medium broccoli florets and stalk
  • 1 red pepper
  • 1 heaped tsp curry powder
  • 1/2 tsp turmeric powder
  • 400 ml tinned coconut milk
  • 200 ml water
  • Handful of fresh coriander or parsley save the stalks and leftovers


  • Finely chop the red onion and chilli, add to a large pan with a drizzle of oil and fry for 4 minutes before adding the minced garlic
  • Add in the roughly chopped pepper, chop the tops off the broccoli florets and finely chop the base and add to the pan
  • Pour in the Cauldron Marinated Tofu pieces, the curry powder and turmeric powder and continue to fry for around 6-8 minutes
  • Pour in the coconut milk and water, pop a lid on top and allow to simmer to 6 minutes
  • Chop the parsley leaves (set aside the leftover leaves and stalks*) and top the curry


*Save those leftover leaves and stalks, add to a bowl with 2 tbsp melted butter and 1/2 tsp garlic powder and allow to set - perfect to add to soups, curries and stews for instant flavour