CHRISTMAS NUTS AND VEG CURRY
Serves: 4
1 tbsp ghee or vegetable oil
1/4 of the onion, garlic and ginger base mixture
1 tsp turmeric
1 tsp paprika
1 tsp grated ginger
1/2 tsp mild chilli powder
Leftover carrots, chopped into chunks
Leftover cauliflower, cut into florets
1 green pepper, deseeded and chopped
1 x 400g can of chickpeas, drained
100g leftover mixed Christmas nuts (cashews, walnuts, peanuts)
500ml vegetable stock
100ml coconut milk
150g frozen peas
30g fresh coriander
Salt and pepper to taste
1 tsp of cornflour (to thicken the sauce if preferred)
200ml low fat natural yogurt
1. Gently heat the oil in a large pan and add the pureed base mixture. Add the turmeric, paprika, ginger and chilli and cook for 2 mins.
2. Add the sweet potato, cauliflower, chickpeas, nuts, stock and coconut milk then bring to the boil. Reduce the heat and simmer for 5-6 mins.
3. If you like a thicker sauce, mix 1 tsp of cornflour with a little water to make a paste. Add this to the curry and gently stir in and cook for 5 mins.
4. Add the peas and most of the coriander, saving a little for garnish, and cook for 2-3 mins.
5. Add seasoning to taste and serve with a spoonful of natural yogurt and coriander to garnish. Serve with spicy rice or chapatis.
TEMPTING TURKEY KORMA
There’s a lot of meat on those about-to-discarded bones! Tear it off a strip, chop into chunks and turn it into this cracking korma.
Serves 4
225g butter
2 onions, finely sliced
2 garlic cloves, peeled and chopped
2cm piece of fresh ginger, peeled and chopped
1 tsp mild chilli powder
1 tsp turmeric
1 tsp coriander powder
1 tsp ground cinnamon
1/2 tsp salt
Leftover turkey, broken or sliced into bite-sized chunks
125ml vegetable stock or water
1 tbsp gram flour
125ml milk
500ml double cream
Fresh coriander leaves, to serve
1. In a large frying pan, heat the ghee or oil. Add the onions, garlic and ginger and gently cook for 3-4 mins until softened. Add the ginger, chilli powder, turmeric, coriander powder, cinnamon and salt and cook for a further 5 mins.
2. Add the turkey meat and stock or water, bring to the boil and cook for 6-7 mins.
3. Blend the flour with a little of the milk and add to the pan. Gradually stir in the remaining milk. Bring to the boil, stirring, then reduce the heat. Stir in the cream and cook for 10-15 mins until the sauce has reduced to a thick consistency.
4. Garnish with coriander leaves.
SPICY INDIAN PARSNIP AND COCONUT SOUP
Serves 4-6
2 tbsp butter
1 tbsp sunflower oil
1 onion, finely chopped
3 garlic cloves, finely chopped
2cm piece of fresh ginger, finely chopped
1 chilli, deseeded and finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
Leftover carrots, chopped into chunks
Leftover leeks, finely chopped
4 – 5 leftover parsnips, peeled and roughly chopped
2 tbsp fresh coriander, chopped
400ml coconut milk
600ml hot vegetable stock
Salt and freshly ground black pepper
1. In a large saucepan, heat the butter and oil and add the onion, garlic, ginger and chilli. Cook for 5-6 mins, until softened. Stir in the spices and cook for 1 minute.
2. Add the carrot and leek, reduce the heat and cook for 2-3 mins, Add the parsnip chunks and half the chopped coriander, followed by the coconut milk and stock.
3. Bring to the boil, reduce the heat and cover and cook for 15-20 mins until the vegetables are very tender.
4. Remove from the heat, allow to cool, then blitz with a stick blender.
5. If you like, you can transfer the soup to plastic containers and store in the fridge to re-heat a day or two later. It’s also good for freezing.
6. To serve, reheat the soup in a pan and sprinkle with the remaining fresh coriander leaves. If the soup is too thick, add more stock or water.
BOMBAY ROASTIES ALOO
Serves 2-4
2 tbsp vegetable oil
2 green chillies, deseeded and chopped
1 tsp black mustard seeds
1 tsp ground coriander
200g chopped tomatoes, from a can
Leftover roast potatoes
2 tbsp fresh coriander
A squeeze of lemon or lime juice
1. In a large frying, heat the ghee or oil. Add the chillies and gently cook for 2-3 mins until softened. Add the cumin seeds and fry for 1 min, until they give off a nutty aroma.
2. Add the ground coriander, turmeric and salt and stir-fry for 1 min.
3. Add the tomatoes and cook for 3-4 mins, until heated through. Add the cooked potatoes and stir until covered with the spices and tomatoes. Heat through for 8-10 mins, constantly stirring to ensure the potatoes don’t stick to the bottom of the pan. Add a little water if the mixture is too dry.
4. Stir in the lemon or lime juice and serve garnished with fresh coriander.
CAULIFLOWER AND CARROT CURRY
Serves 2-4
4 tbsp ghee or vegetable oil
2 onions, finely chopped
Letfover cauliflower florets
Leftover carrots, cut into chunks
2 fresh green chillies, deseeded and chopped
2 cm piece of fresh ginger, peeled and grated
2 tsp paprika
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp chilli powder
2 tomatoes, quartered
3 tbsp natural yogurt
225ml vegetable stock or water
1 tsp garam masala
Fresh coriander leaves, to garnish
1. In a large frying pan, heat the ghee or oil. Add the onions and cook until soft and golden, about 8-10 mins.
2. Add the cooked cauliflower, cooked carrots and chillies. Stir-fry for 2-3 mins.
3. Stir in the rest of the ingredients, except the yogurt, and increase the heat. Stir-fry for a further 4-5 mins.
4. Add the yogurt and stir through. Sprinkle over the garam masala and serve with fresh coriander leaves.
THAI GREEN BRUSSELS SPROUTS CURRY
Serves 2-4
Leftover Brussels sprouts, halved
1 tbsp vegetable oil
1 stalk lemongrass, grated
1-3 green chilies, sliced
1/2 onion, finely chopped
4-5 cloves garlic
2cm piece of fresh ginger, peeled and sliced
3 tbsp fresh coriander leaves, chopped
3 tbsp fresh basil leaves, chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp black pepper
3 Tbsp fish sauce
Zest and juice of 1 lime
1 tsp brown sugar
3 tbsp coconut milk
1 red chilli, de-seeded and chopped
1. Make the curry paste by putting all the ingredients, except the sprouts, into a blender and blitz into a smooth paste. Add a little more coconut milk if it’s too thick.
2. In a large frying pan, heat the oil, and then fry the curry paste for 4-5 mins, until cooked, taking care not to burn. Add a little water if it starts to stick.
3. Add the sprouts and stir-fry for 5-6 mins until heated through. Again, take care they don’t stick. Add a little water if necessary.
4. Serve garnished with the chopped red chillies.
Panel: 10 QUICK IDEAS TO SPICE UP FESTIVE LEFTOVERS
Give leftovers a new spice of a life with these quick and easy ideas
• Add a sprinkle of paprika and chilli and a squeeze of lemon juice to give carrots spicy zing.
• Dry-roast a teaspoon of cumin seeds and a tablespoon of freshly chopped coriander to re-vitalise leftover cabbage.
• Give leeks a currytastic lease of llife by stir-frying them with grated garlic and ginger.
• Add walnuts, orange zest and chilli flakes to make Brussels sprouts sprout!
• Make a dip with a difference for leftover roasties by mixing 2 tbsp of mayonnaise with 2 tbsp sour cream and 1 tsp curry powder.
• Chop up leftover meat (turkey, pork, beef) or veggies and mix with curry spices and a few frozen peas to make a spicy filing for pitas or samosa parcels.
• Add a dollop of mango chutney to leftover turkey sandwiches.
• Spice up leftover roasties by stir-frying with 1 tsp black mustard seed and a sprinkle of paprika.
• Make the ultimate bubble and squeak by reheating leftover veggies with 1 tsp of garam masala or curry powder.
• Whizz up a quick raita by mixing natural yogurt with chopped cucumber, spring onions and garam masala for a fabulously dollopy dressing for leftover turkey sandwiches and wraps.
Do you have any Christmas recipes, ideas or tips you’d like to share? Please link up below-oh-oh!
Mister Linky’s Magical Widgets — Auto-Linky widget will appear right here!
This preview will disappear when the widget is displayed on your site.
For best results, use HTML mode to edit this section of the post.
