Winter vegetable curry
Perk up winter vegetable leftovers like cooked carrots, parsnips, roast potatoes and greens, with this fragrant coconut curry.
Ingredients
- 4 tbsp coconut or olive oil
- 1 tbsp black mustard seeds
- 10 fresh or 20 dried curry leaves
- 150²µ/5½´Ç³ú shallots, finely sliced
- 3 large garlic cloves, finely sliced
- 40²µ/1½´Ç³ú ginger, peeled and finely chopped
- 30g/1oz fresh coriander, stalks finely sliced, leaves roughly chopped
- ½–1 red chilli, finely sliced
- 2 tsp ground turmeric
- 2 x 400ml tins coconut milk
- 150ml/5fl oz vegetable stock or water
- 600g/1lb 5oz cooked seasonal vegetables (such as parsnips, roast potatoes, carrots or squash)
- 200g/7oz cooked greens (such as Brussels sprouts, cavolo nero, chard, spinach or kale)
- salt and freshly ground black pepper
- cooked rice or naan breads, to serve
Method
Using a large pan on a medium heat, warm the oil and add the mustard seeds. Cook until they begin to pop, then add the curry leaves and fry for 30 seconds.
Add the shallots, garlic, ginger and coriander stalks, and season with salt and pepper. Cook for about 10 minutes, stirring often, or until the shallots soften.
Once softened, add some or all of the chilli (depending on your taste) and turmeric. Cook for a further minute before stirring in the coconut milk and vegetable stock (or water). Bring to a simmer and cook for five minutes to allow all the flavours to develop. Taste and add salt and freshly ground black pepper if needed.
Add the vegetables and slowly bring back to a simmer. Cook for five minutes, then take off the heat and stir through the coriander leaves.
Serve hot with rice or naan breads to mop up the delicious sauce.
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