Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a special dish, creamy leftover veggie curry. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Creamy leftover veggie curry is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Creamy leftover veggie curry is something which I have loved my entire life. They are fine and they look fantastic.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Add the stock and bring to a gentle simmer. Make the curry base: While the vegetable are roasting, make the curry base.

To get started with this particular recipe, we have to first prepare a few components. You can have creamy leftover veggie curry using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Creamy leftover veggie curry:

1. Get 100 g sprouts
2. Make ready 1 stem of broccoli
3. Take 10 mushrooms
4. Get 1 pepper
5. Make ready Frozen onion
6. Take 1 teaspoon cumin
7. Make ready 2 teaspoons chilli powder
8. Get 1 teaspoon turmeric
9. Make ready 1 teaspoon ground coriander
10. Make ready 2 cloves garlic
11. Prepare 1 tin chickpeas
12. Take 1 tin coconut milk

Pan-fry the onion, potato cubes and garlic in a splash of olive oil over a medium heat, seasoned generously with salt and pepper, for a few minutes until the garlic starts to colour and the onions. You can use ready-chopped garlic and ginger from jars or tubes, and even, if you're really in a rush, use a spice mix (eg. curry powder) in place of the individual spices. Make it with whatever is in the fridge - this is a great way to use up leftover vegetables. Heat the oil in a large saucepan.

Steps to make Creamy leftover veggie curry:

1. Chop the veg and fry in a large pan with olive oil until soft.
2. Add the onions and spices.
3. Add peppers, mushrooms and mix through well.
4. Add chickpeas and coconut milk, stir through and turn down the heat, allow to simmer for 30 minutes. Serve with rice, couscous or on a jacket potato.

Make it with whatever is in the fridge - this is a great way to use up leftover vegetables. Heat the oil in a large saucepan. Stir in the leftover turkey meat, cover and leave to heat through, before adding the sprouts. Stir in the shredded sprouts, put the lid back on the pan and cook for about three minutes, until. Heat the oil and butter in a deep saucepan and stir in the onion.

So that’s going to wrap it up for this special food creamy leftover veggie curry recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!