If you’ve got a freezer full of leftovers and cupboards full of produce that you enthusiastically ordered too much of in the run up to Christmas, then here’s another recipe to help you make the most of it. Think of it as a “When Cornwall meets Calcutta” curry….via Christmas. Just trust me:
- 2 x brown onions
- 2 x cloves of garlic
- 1 x thumb sized piece of ginger
- A handful of red lentils
- 1/2 swede
- A handful of spinach
- 1 x block paneer Indian cheese
- A handful of brussel sprouts
- 1 tbsp Tomato puree
- 2 tsp garam masala
- 1 tsp all purpose seasoning
- 1 tbsp cider vinegar
- 1 veg stock cube
- 1 tbsp cherry tree hot garlic chutney (optional)
- Small handful of mint & parsley
- Peel the swede and dice into large cubes, then trim the sprouts. Put a pan of boiling water on and drop the swede in. After 5 minutes, put the sprouts in and boil for a further 3 minutes. Then drain and pick out the sprouts.
- Place the swede on a baking tray, drizzle with olive oil and season. Put into an oven at 180c.
- Then roughly chop onions, garlic and ginger and heat a large saucepan with some oil. Put the onion mix into the pan and season. Soften the veg gently for 3/4 minutes. (if getting to hot, splash a bit of water on them)
- As the onions start to turn translucent, add the spice mix then cook for a further minute. Then add the chutney, puree and vinegar.
- Pour in the lentils and crumble in the stock cube. Stir thoroughly then add water a bit at a time.
- Once the lentils are cooked and you are happy with the viscosity, begin to heat a frying pan and cube the paneer. Once hot, place the paneer into the pan with a touch of oil until nicely coloured. Transfer into the curry along with the swede, sprouts and spinach. Stir in (add more water if necessary).
- Sprinkle in the herbs and serve with rice and naan bread.