This hearty curry is packed full of flavour and quick to make using leftovers. A perfect option for a quick and delicious weeknight dinner
In this Asian-inspired dish, we’ve opted for peppers, broccoli and mushrooms but you can use whatever leftovers of seasonal veg you have in your fridge that needs using up. You can also swap the sweet potato for a tin of chickpeas or beans.
Ingredients – (serves 4)
Prep time – 10 minutes, Cooking time – 20 minutes
- 1 tbsp of olive oil
- 3 cloves of garlic
- 1 small onion, chopped finely
- 1 thumb-sized piece of ginger
- 250g chestnut mushrooms
- 3 tbsp soy sauce
- 100g broccoli
- 1 red pepper
- 1 sweet potato, boiled and diced into cubes
- 200ml coconut milk
- 400g passata
- 2 tbsp curry powder
- 1-2 tsp chilli powder
- 1 tbsp liquid sweetener, honey or maple syrup work well
- A bunch of coriander
- 2 limes
Method
- The first thing to do is to prepare your veg. Finely chop the onion, garlic and a handful of coriander stalks. Grate the ginger and roughly chop the mushrooms and peppers (or whatever veg you’re using).
- Heat the olive oil in a pan and chuck in the onion, garlic, ginger and coriander stalks. Cook for around 5 minutes until nicely golden brown, stirring occasionally.
- Add the mushrooms along with the soy sauce and cook for around 3 minutes.
- Next, add the broccoli and red pepper and cook for 5 minutes on high heat. Give them the occasional stir to make sure they don’t stick.
- Pour in the passata and the coconut milk along with the curry powder, chilli powder and liquid sweetener.
- Bring to the boil then reduce to medium heat and let it simmer for around 5-10 minutes until the liquid has reduced down and you’re left with a creamy consistency.
- Throw in your cooked sweet potato and cook for a further 2-3 minutes.
- To garnish, add a generous handful of roughly chopped coriander and the juice of one lime.
- Serve with rice, a wedge of lime and an extra sprinkle of coriander. If you like a kick, add a dollop of sriracha chilli sauce for some extra spice.
