'Leftovers' curry - tips, tricks and delicious recipes
I love it when tea can be quick, tasty and cheap.
I love it even more when it's made using up odds and ends from the fridge or using up leftovers.
Everyone has a few odds and ends of veg leftover at the end of the week. From cauliflower stalks to a couple of wrinkly old carrots. Even a bit of cooked chicken or beef just waiting to be made into something wonderful such as lasagnes, stews, soups, and paellas. But today I'm
going to talk about all things curry and making the most of our forgotten foods.
Too many of us think that the floppy broccoli or droopy coriander we have at the end of the week is fit only for the recycling bin, compost heap or even the rubbish bin. But no...here’s my end of week guide to rescuing your food (so you don't have to buy as much next week!):
- Freeze leftover cooked veg and meat if you don't have time to turn it into a curry tonight. Next time you fancy a quick tasty curry simply add to curry sauce, cook through until piping hot and serve with rice/naans.
- If you make too much curry divide into portions and freeze - perfect for future lunchboxes or next week's TV supper!
- Bit of creme fraiche or yoghurt left in the pot this week? Use to thicken your curry
- Explore your fridge and add any bits of veg that need rescuing to the curry pot - wilty spinach, wrinkly carrots, tired potatoes, massive old courgettes or even broccoli or cauliflower stalks - get inventive!
- Discover the world of Nisha Katona - we have! Not only does Nisha run a Twitter “Curry Clinic” (@NishaKatona) twice a week that attracts a global following but she also wrote “Curry in a Hurry” with the aim of imparting the secret formulas of the Indian kitchen, freeing curry cooks from slavishly following recipes. Curry as quickly and cheaply as Spag Bol if not more so, is her dream! Nisha has kindly donated two brilliant recipes to Love Food Hate Waste:
- Firstly Vegetable 'offcut' bhajis - a great way of using up the bits of veg that don't make the beauty contest grade: soft, limp, fridge weary veg perks up to crisp and flavourful when prepared this way.
- Secondly Tangy cumin vegetable curry - in India, no part of the vegetable is wasted. Stalks, leaves, seed pods are all valued and treated as main ingredients.
- Add bananas to a curry. They are best with vegetables or lentils - the banana adds fruitiness without being overpowering.
- Often curry recipes ask for fresh ginger root, which keeps very well in the freezer and much easier to grate frozen straight into your curries.
- If you only use half a can of coconut milk in your curry, freeze the remainder in an ice cube tray. You can then defrost only as many cubes as you need to add an extra creamy taste to other recipes or to give added depth to ready made sauces.