Leftover Christmas Day Vegetable Curry
Introducing our Leftover Christmas Day Vegetable Curry - a fantastic way to use up any veg you've got lying around! We've used maple carrots, parmesan parsnips, crispy roast potatoes and sprouts but honestly just chuck in whatever you have. Check out the recipe below!
Serves
Ingredients
For the Curry Base
<item-todo-done>2 long shallots<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>20g fresh ginger<item-todo-done><item-todo-done>2 green chilli<item-todo-done>
For the Curry
<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp madras curry powder<item-todo-done><item-todo-done>2 tsp ground turmeric<item-todo-done><item-todo-done>2 cinnamon stick<item-todo-done><item-todo-done>400ml tin of coconut milk<item-todo-done><item-todo-done>1 vegetable stock cube<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>1.4kg leftover roast vegetables<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done> salt<item-todo-done>
To Serve
<item-todo-done> toasted cashews<item-todo-done><item-todo-done> basmati rice<item-todo-done>
Before you start
Food processor | Large saucepan
For the curry base
- Peel and roughly chop the shallots, garlic and ginger
- Deseed the chillis
- Blend the shallots, garlic, ginger and chillis in a food processor until you have a smooth paste. You may need to add water to help the paste combine
For the curry
- Heat the vegetable oil in a large saucepan over medium heat. Once hot, add the curry base and salt and saute for 5-7 minutes until the delicious aromas are released. Add the curry powder, turmeric and cinnamon sticks are fry for a minute, taking care not to burn the spices. Pour in the coconut milk, 500ml water and the vegetable stock cube. Bring to a simmer and cook for 15-20 minutes so that the curry thickens
- Stir through the maple syrup and roasted vegetables- we used parsnips, carrots, potatoes and brussel sprouts. Allow them to warm through
Serve
- Add the juice of 1 lime to the curry. Taste and season to perfection
- Serve the curry with steamy bowls of rice and a sprinkle of roasted cashews