LEFTOVER VEGAN CHRISTMAS CURRY WITH STUFFING BALLS suuuch a delish way to use u…

LEFTOVER VEGAN CHRISTMAS CURRY WITH STUFFING BALLS 🎄🎅🏼🥦✨ suuuch a delish way to use up alllll those leftovers from yday, filled with sprouts, parsnips, carrots n stufffinnng 😜 also so good with a dollop of chutney !!

🎄LEFTOVER CHRISTMAS CURRY 🎄 serves 4
• 16 vegan stuffing balls (I used paxo) • 1 small butternut squash • 3 parsnips • 3 carrots • 1 tbsp vegetable oil • Pinch salt • 250g Brussels sprouts • 1 tsp fennel seeds • 1 tsp cumin seeds •

For the curry paste: 1 tbsp vegetable oil • 2 cinnamon sticks • 1 star anise • 5 cloves • 2 tsp cumin seeds • 4 cardamom pods • 1 red onion • 1 white onion • Pinch salt • 4 cloves garlic • 2 inches ginger • 1 green chilli • 2 tsp ground coriander • 2 tsp brown sugar • tbsp tomato puree • 4 tbsp water • 1 tin tomatoes • 1 tin coconut milk • juice of half a lime •

– roast your parsnips, carrots, butternut in the oven with some olive oil, salt and cumin and fennel seeds at 180 for 30-40 mins
– Cook the stuffing balls and steam the sprouts
– Heat the vegetable oil in a pan and add the cinnamon, star anise, cloves, cumin seeds and cardamom seeds. Cook for a few minutes until the flavours are released. Then add the onions and salt and stir until translucent
– Add the garlic, ginger, green chilli and ground coriander and cook down for a few more minutes. Then add the brown sugar and tomato puree and stir in.
– Now add the water, coconut milk and tin of toms, squeeze in the lime
– Once it reaches a good consistency, remove the cinnamon, cardamom pods and star anise and add in all the Brussels and roast veg, stir till all coated
– Serve with rice and top with the stuffing balls !!

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