Curry on the fly with kitchen scraps and pantry leftovers

The ability to peer into a near-empty fridge or pantry and come up with a few things to make with whatever you find is a skill worth cultivating.

You're less likely to toss something in the compost bin if you have an idea how to use it.

Not only does it address the issue of food waste, it can reduce your grocery bill when you work with what you have, rather than head out to pick up more ingredients for a recipe you have in mind.

But how do you learn to cook without a recipe? The more you cook, the better you get to know how different ingredients behave with each other as well as the heat of the oven or stove.

• For more mouth watering recipes from Julie, visit cbc.ca/juliesrecipes​​

It's a good idea to learn a few basics, like fried rice and omelettes, a quick pasta or a pot of soup. All these things can be made with any number of ingredients.

Knowing how delicious meats, grains and vegetables can be even on their own can make you realize that there's always more potential in the kitchen than you think. Think about baked potato or carrots roasted with oil and salt.

A curry is another excellent one-dish candidate. It's easy to wing it. You likely already have spices on hand. If not, it's easy to keep a jar of curry paste in the fridge.

Free-for-all curry

This isn't a particularly authentic curry dish, but it's an easy starting point when you're winging it.

Measurements are pretty relaxed. The more often you make it, the better sense you'll get of how much of each ingredient you like and how quickly they cook.

Keep in mind that the smaller the pieces, the more quickly they cook through.

If you don't have the individual spices on your shelf, pick up a jar of curry paste.

Ingredients

Oil, ghee or coconut oil, for cooking.

1 onion, chopped.

1-2 cloves of garlic, crushed.

1 grating of fresh ginger, equal to a few teaspoons.

1 chopped jalapeno, if you like heat and have one.

1 tbsp chili powder.

1-2 tsp turmeric.

1-2 tsp cumin.

½ tsp garam masala.

Salt.

1 handful of chopped cilantro, optional.

Raw or cooked vegetables, chicken, beef, shrimp or fish.

2 fresh tomatoes, chopped, or one 14 or 19 ounce (414-562 g) can of whole or diced tomatoes, or one to two cups of tomato puree.

½-1 cup cream, sour cream, full-fat yogurt or coconut milk, or to taste.

A squeeze of lime or lemon juice, optional.

Preparation

Set a large, heavy skillet over medium-high heat. Add a drizzle of oil, some ghee or coconut oil. Saute the onion for a few minutes until it's soft.

Add the garlic, ginger, jalapeno, chili powder, turmeric, cumin, garam masala and a generous pinch of salt. Cook, stirring for two to three minutes until golden and thickened.

Add the cilantro and any raw vegetables that need to be cooked. Cook for a few minutes.

Add the tomatoes and a bit of water.

If the mixture seems thick, it will cook down again as it simmers.

Bring to a simmer and cook until any uncooked meat or vegetables are cooked through.

Continue to cook until it's reduced and slightly thicker than you'd like. Add the cream, sour cream, yogurt or coconut milk and stir until heated through and smooth.

Taste and adjust the salt or add a squeeze of lime or lemon juice.

Serves: Four to six people, depending on additions.

More tips for curry on-the-go

Perhaps add an onion. Once in a while, I chop a bunch and keep them in ziplock bags in the freezer so I can quickly start a meal without getting out the chopping board.

After that, anything goes, from scraps of roasted chicken to fresh fish, wilted or leftover roasted vegetables, baked potatoes, canned chickpeas, dry lentils, spinach or other greens.

Any form of tomato will transform into a sauce: chopped fresh, canned whole, diced or pureed, even a spoonful of tomato paste and some water or the last of a jar of spaghetti sauce.

Start with any hardier meat or vegetables, such as those that take a bit longer to cook, like potatoes and cauliflower. Add the more fragile ones, such as spinach, toward the end.

If it's getting too thick before the vegetables are cooked through, add some water and let it cook off as the vegetables simmer.

If you like it creamy, finish with some cream, sour cream or yogurt. Opt for the full-fat variety to prevent it from splitting, or add a splash (up to a can) of coconut milk. Don't forget to taste as you go.

Hear more from Julie Van Rosendaal and her cooking tips:

• MORE RECIPES | Try these different takes on a breakfast staple
• MORE RECIPES | Make your own royal wedding-worthy lemon elderflower cake
• MORE RECIPES | Tomatoey Turkish take on the much-loved dumpling