Quick Leftovers Curry - The perfect recipe for using up any leftover vegetables.
How many times do you have leftover vegetables? If you are anything like me, then that is pretty much every day. I always tend to cook more than I need, but for a good reason. Firstly vegetables (except starchy) are a vegetables and secondly, those leftovers can always come in handy for combining with something else to make a quick and delicious meal the next day.
If I am going grocery shopping and have some vegetables that need to be used up to make way for the new. I will often chop it all up, spread it out on a large baking sheet, season, spray with some cooking oil spray and roast until softened.
Yesterday for dinner, I roasted some butternut squash, peppers, onion, and zucchini and it was plenty enough to make sure I had leftovers.
Usually, with any leftover veg like this, I will just heat up and serve with something new to ensure I get some vegetables on my plate. But today I really fancied a curry, so the obvious choice was to use those leftovers to make a Quick Leftovers Curry and it was delicious served with some rice, while I sat outside in the garden, watching the kids swim in the pool. They had already requested burgers on the BBQ for their tea once they were done swimming, so this was a perfect quick meal for one.
For the curry sauce, I used just a basic medium curry powder and made my base for the sauce, usually onions, ginger, garlic and a little stock and then blended until smooth and stirred in the leftover veg. Perfect and ready in less than 20 minutes.
What Kitchen Items do I need to make this Quick Leftovers Curry?
- Non Stick Deep Frying Pan
- Measuring Jug
- Measuring Spoons
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
- Blender or Immersion Stick Blender
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- Leftover cooked veg (I used butternut squash, peppers, onion and zucchini)
- fresh coriander
- Cooking oil spray
- For the curry paste:
- 1 small onion, finely diced
- 2 cloves of garlic, crushed
- 1 teaspoon of ginger
- 1 cup (240ml) of chicken or vegetable stock
- 1 tsp of tomato paste
- 1 tablespoon of medium curry powder
- Spray a frying pan over a medium-high heat with cooking oil spray, add the onion and fry for a couple of minutes until translucent.
- Add the garlic and ginger and continue to fry for a further minute to infuse the flavour.
- Add the curry powder, tomato paste and stock, bring to a boil, then reduce heat and simmer for 10 mins until the onions are softened.
- Add to a blender and blend till smooth.
- Add the sauce back to the pan, stir in the veg, adding a little more stock if needed and simmer till veg is heated through.
- Sprinkle with fresh coriander
- Serve and enjoy!!
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition InformationYield 1 Serving Size 1 serving
Amount Per Serving Calories 127Total Fat 1.2gSodium 103mgCarbohydrates 27.3gFiber 7.6gSugar 6.9gProtein 5.5g