Sri Lanka is a country that is abundant in vegetables, fresh fruits, herbs and spices and yet, like other countries around the globe, food bought and thrown out by households, retailers, restaurants and other food services is in reality a serious problem. Food waste contributes tonnes of rubbish to the environment with ecological, economic and social implications.
Think about this for a moment. Rather than throwing away leftover food, wouldn't it be better to join with those people who are tackling the problem of food waste, whilst stretching your meals and your creativity? Well, get this – there are numerous ways to make something tasty and nutritious from leftovers and Hi! is here to offer you a little inspiration!
Did you know that fruit—particularly bananas—is the food that gets wasted the most in Sri Lanka?
We thought we'd share a tasty recipe for mouthwatering banana fritters because they're a rich source of potassium, fibre, vitamin B6, and vitamin C.
Despite their popularity, potatoes are the most discarded vegetable, closely followed by carrots. However, leftover vegetables can be diced and added to soups or turned into delectable sauces that can be frozen. This nutritious dish produces a delightful vegetable curry that may be made as spicy or mild depending on your taste. It cooks in just 30 minutes, making it ideal for a quick and easy meal.
Peel and dice the leftover carrots and potatoes. Boil for 15 minutes, then leave to one side.
Heat a large kadai with 1 tablespoon of oil. Sauté cumin seeds, green chilies, and garlic for a few seconds. Add turmeric, red chili powder and salt.
Add the boiled potatoes, carrots and peas. Pour in a can of coconut milk, or if you want your curry less creamy, add a can of chopped tomatoes instead. Stir at regular intervals.
Let the curry simmer for around 10 minutes, then sprinkle in some chopped coriander
Serve with chapati or roti.
Leftovers of cooked fish can be used in a variety of delicious and nutritious ways. A few fillets can be easily transformed into fish cakes or tossed into fresh pasta. An easy recipe for a curry made from the previous day is provided here. The spices, a lot of oil and the sour tamarind juice all serve as preservatives.
Thalalpath “Malu Kirata” fish (sailfish) curry
Did you know that, if stored properly in the fridge, cooked chicken will keep for up to four days?
Here's a great recipe for reviving leftover chicken that has become a touch dry, by adding it to a noodle soup and letting it absorb all the flavourful broth.
Chicken Noodle Soup
So there you have it—some incredibly easy recipes to spark your creativity and tantalise your palate! There are no set guidelines when using leftovers, so you can adapt your dish to suit what's available. Use your leftovers in inventive ways and remember – one person’s leftovers are another person’s feast!
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