Leftovers Curry
This recipe is a great way to use up the meat and vegetables from the previous days roast dinner. Using a simple curry paste the flavour and heat can be increased or reduced depending on your preference.
Credited to: Coeliac UK
Kcal: 746.3
Difficulty: Pretty easy
Serves 2
5 mins prep
45 mins cooking time
Ingredients
- Onions, 180g
- Oil, 1 tbsp
- Curry Paste, 100g
- Roast Chicken, 200g
- Potatoes, 200g
- Carrots, 140g
- Peas, 120g
- Broccoli, 165g
- Chopped Tomatoes, 2 Tins
- Long Grain Rice, 200g
- Chopped Coriander (optional)
Method
- Dice the onion and cook over a medium heat in the oil until soft.
- Add in the curry paste and cook for 4 mins, stirring frequently.
- Add in the left-over vegetable and chicken, coating them in the curry paste.
- Pour in the chopped tomatoes and add a little water depending on the consistency and simmer for 20 mins.
- Cook the rice according to pack instructions.
- Check the curry consistency adding water to make it thinner or simmer further to reach desired consistency.
- Serve the rice and curry with chopped coriander on top.
Nutritional information per serving
Kcal
746.3
Fat
27.6g
Carbs
92.8g
Protein
31.9g
Fibre
15g
Sugars
27g
Hints and tips:
If you like your curry hotter add a spoonful more of the curry paste, if you prefer it milder add less or top with natural yoghurt
