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


LEFTOVER VEGAN CHRISTMAS CURRY WITH STUFFING BALLS πŸŽ„πŸŽ…πŸΌπŸ₯¦βœ¨ 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 !!

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

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

– 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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