I used to make my own curry sauce with cream but since going dairy free I have started to make it with vegetable stock. Rather than buy stock with lots of additives in it, I learned how quick and easy it was to make your own vegetable stock from scratch just by saving your vegetable peelings. And of course, it’s reduces waste too!
All you need to do is top and tail and peel your vegetables, and rather than throwing away or composting, put the scraps in a zip lock bag or plastic food container, and pop it in the freezer. The next day do the same and return to the freezer. Continue all week until you have enough to fill a saucepan. Cover with water then simmer for 30-40 minutes – no longer as any nutrients will be boiled out. Drain the liquid from the peelings into a jug and dispose of food remains, ideally in a food composter if you have one.
You now have a pint or two of lovely homemade vegetable stock ready to use in curries, casseroles, soups and more.
This process is particularly suitable for carrots, parsnips, leeks, onions, peppers, mushrooms, celery, and leftover herbs.
You might like to check out more of my recipes: