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“Leftovers” Coconut Curry

“Leftovers” Coconut Curry

Firstly need to point out the image for this does not do it justice, I forgot to take a photo at the end so it doesn’t look its best but it tastes better than it looks honestly!

This curry is perfect for both those who love spicy food and those who cry at a bit of chilli (ME) as you can adapt the spices depending.

This came about when I had half of Sainsburys vegetable section in the fridge that was due to go off and went into a mild panic. I tend to make a big batch and then either use the rest for lunches (turning this into burritos is SO good) or freeze it for when I CBA to cook/my boyfriend is away and I have bankrupted myself on Deliveroo.

It can be adapted to a veggie version by just omitting the chicken and made even healthier by sticking to low fat coconut milk. Feel free to swap in or out any of the veg, it is designed to be a curry that uses up what you have – I have used green beans, broccoli, carrots – even cubes of boiled sweet potato – and it has all been yummy! Also don’t worry too much about exact quantities of the below, whatever you have will be fine, just add/reduce spices accordingly.


Should make 3-4 servings

Ingredients:

  • 2 tbsp olive oil
  • 2 medium onions roughly sliced
  • 3 garlic cloves minced/finely sliced
  • 3-4 chicken breasts
  • 2 peppers chopped into small pieces
  • 75g mushrooms
  • 1 chilli (optional if you like spice)
  • Salt & pepper
  • 3 tsp paprika (I get these spices from Sainsburys – you can find them in the world food aisle and they’re half the price and you get twice the amount)
  • 2 tsp ground coriander
  • 2 tsp turmeric
  • 1-2 tsp chilli flakes (optional if you like spice)
  • 100g lentils (optional – they bulk it out a bit)
  • 400ml can low fat coconut milk
  • 100g peas (I use frozen and just chuck them straight in from the freezer)
  • Big handful of spinach (frozen also fine, just leave it a bit longer)

Method:

  • Get a large pan/pot – I use a copycat Le Creuset pot from Waitrose that was about 1/10000 of the price!
  • Chop your chicken into small pieces and add your oil to the pot. Heat gently – once hot enough add your chicken and fry for roughly 5 mins
  • Add your onions and cook for 5 mins until they start to soften, then add the garlic and cook for 1 more minute
  • Chuck in the rest of your veg (minus peas and spinach) and cook for roughly another 3 mins on a high heat
  • Turn heat down and add your lentils (if using) and your spices – stir to make sure the whole mixture is covered and cook for another 2 mins
  • Add your coconut milk and stir
  • Cover curry and cook on a low heat for 10-15 mins – keep an eye on it and make sure it doesn’t start to stick. If the mixture starts to get too thick add some water
  • Chuck your peas and spinach in and cook for a further 5 mins
  • All done! Serve with your choice of rice/quinoa/salad/whatever you wish

 



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