Ingredients:
- For the curry
- 1 tbsp olive oil
- 1 brown onion, peeled and finely chopped
- 3 cloves garlic, peeled and finely chopped
- 1 thumb-sized piece of ginger, peeled and grated
- 2 tbsp curry powder
- 1 tbsp cumin
- 1 tbsp chilli powder
- 2 tbsp ground coriander
- 200g chopped tomatoes
- 200g tin chickpeas
- Leftover cooked carrots, parsnips and sprouts
- 1 tin coconut milk
- Leftover turkey, roughly chopped
- 2 handfuls of fresh spinach, optional
- For the Bombay potatoes - 1 brown onion, leftover cooked roast potatoes, cut into chunks and 2 tbsp paprika
Method:
- Heat the oil in a large pot over a medium heat and cook the onion for 5-6 minutes until starting to soften. Stir in the garlic and ginger and cook for another two minutes.
- Add the spices and fry for another minute.
- Add the chopped tomatoes and chickpeas and bring to a simmer for 10-12 minutes. Add the coconut milk and stir to combine, simmering for a further few minutes. Add the leftover veg, turkey and spinach and allow to heat through. Taste and season with salt and pepper if desired.
- To make the Bombay potatoes, heat the oil in a pan over a medium heat and cook the onion for 5-6 minutes until it starts to soften.
- Add the leftover roast potatoes and fry for roughly two minutes, tossing as you go.
- Add the paprika, salt and pepper and fry for another minute.
- Serve the curry alongside the Bombay potatoes with a scattering of leftover fresh parsley on top and naan if desired.
