11 Sep Veggie Leftover Curry
Veggie Leftover Curry
This is so delicious and for those of you a little like me seem to have loads of veg left over in the fridge – this recipe is fabulous for using them all up.
Obviously you can use whatever veg you have left over so will work with whatever you have.
It will taste delish and you’ll find you are fully satisfied too as the sweet potatoes and butternut really fill you up.
- 125 g onions, quartered
- 5 g fresh root ginger, peeled, cut in round slices (2 mm)
- 2 garlic cloves
- 1 Tbsp olive oil
- 100 g Thai red curry paste
- 10 g palm sugar
- 300 g coconut cream
- 1400 g water
- ½ vegetable stock cube (for 0.5 l)
- 2 Tbsp fish sauce
- 1 Tbsp tamarind paste
- 500 g sweet potatoes, sliced into discs (1-2 cm)
- 300 g mangetout, sliced lengthways
- 200 g mushrooms, sliced
- 100 g tenderstem broccoli
- 75 g fresh green beans, trimmed
- 30 g butternut squash, diced (1 cm)
- 2 dried kaffir lime leaves
- 2 fresh red chillies, finely sliced
- 2 limes, juice only
- 10 sprigs fresh coriander leaves
- Chop onions, ginger, garlic and fry in oil until transparent.
- Add red curry paste, palm sugar, coconut cream, 200 g water, stock cube, fish sauce and tamarind paste. Cook for approx 10 -15 mins on medium heat. Transfer to a bowl and keep warm.
- Bring to the boil water and cook the sweet potatoes until a knife goes through easily.
- Steam mangetout, mushrooms, broccoli, green beans and squash for 5mins. Meanwhile, heat curry sauce in a frying pan, add lime leaves then simmer for 5 minutes.
- Add cooked vegetables to pan, tossing through the sauce, then cook gently for 3-5 minutes.
- Serve sprinkled with chilli, coriander and lime juice, accompanied by steamed rice.