The Day After Christmas Curry
Our friend Grace from Spicebox came in to the BOSH! kitchen to show us her wonderful Christmas curry! Spice up your Boxing Day with this recipe and add roast veggies from the day before. This plant-based dish will satisfy your tastebuds and feed all the family with your leftovers! A super tasty and easy plant-based curry that you can cook all year round...but especially just after Christmas!
Serves
Ingredients
For the curry
<item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>1 tsp fennel seeds<item-todo-done><item-todo-done>1 tsp cumin seeds<item-todo-done><item-todo-done>12 stuffing balls<item-todo-done><item-todo-done>1 small butternut squash<item-todo-done><item-todo-done>3 parsnips<item-todo-done><item-todo-done> salt to taste<item-todo-done>
For the curry sauce
<item-todo-done>1 ½ tbsp vegetable oil<item-todo-done><item-todo-done>2 tsp cumin seeds<item-todo-done><item-todo-done>2 tsp ground coriander<item-todo-done><item-todo-done>2 tsp brown sugar<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>3 tbsp water<item-todo-done><item-todo-done>2 cinnamon stick<item-todo-done><item-todo-done>1 star anise<item-todo-done><item-todo-done>5 cloves<item-todo-done><item-todo-done> seeds of 4 cardamom pods<item-todo-done><item-todo-done>1 red onion - chopped<item-todo-done><item-todo-done>1 onion - chopped<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>2 inches of ginger<item-todo-done><item-todo-done>1 green chilli<item-todo-done><item-todo-done>1 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>120ml coconut cream<item-todo-done><item-todo-done>120g Brussels sprouts - steamed<item-todo-done>
To serve
<item-todo-done> spiced damson chutney<item-todo-done><item-todo-done> dried cranberries<item-todo-done><item-todo-done> coriander garnish<item-todo-done>
Before you start
Preheat oven to 180°C
First, bake the stuffing balls and roast the veg
- Cook the stuffing balls
- Roast the butternut squash and parsnips on a tray with some vegetable oil and the fennel and cumin seeds for 25 mins at 180℃
Then, start on the curry sauce
- Heat the vegetable oil in a pan and add the cinnamon, star anise, cloves, cumin seeds and cardamom seeds and cook for a few minutes until the flavours are released
- Then add the onions and salt and stir until translucent
- Add the garlic, ginger, green chilli and ground coriander and cook down for a few more minutes
- Then add the brown sugar and tomato puree and stir
- Next, add the water and stir until it’s mostly cooked off, then stir in the tinned tomatoes and coconut cream
Add the veggies
- Once the sauce is a good consistency, add the steamed Brussel sprouts
- Remove the cinnamon sticks and star anise, then add the roast vegetables from earlier
- Serve on rice with the stuffing balls and garnish with spiced damson chutney (if you can get it!), dried cranberries and coriander