Skip to main content Search
Leftover Curry

Leftover Curry
3.4 24 ratings
Prep. 20min
Total 1 h 10min
4 portions
Sign up for free

Ingredients

  • onions quartered
    125 g
  • garlic cloves
    2
  • fresh root ginger peeled, cut in round slices (2 mm)
    5 g
  • olive oil
    1 Tbsp
  • Thai red curry paste
    100 g
  • palm sugar
    10 g
  • fish sauce
    2 Tbsp
  • tamarind paste
    1 Tbsp
  • vegetable stock cube (for 0.5 l)
    ½
  • water
    1400 g
  • coconut cream
    300 g
  • sweet potatoes sliced into discs (1-2 cm)
    500 g
  • mangetout sliced lengthways
    300 g
  • mushrooms sliced
    200 g
  • tenderstem broccoli
    100 g
  • fresh green beans trimmed
    75 g
  • butternut squash diced (1 cm)
    30 g
  • makrut lime leaves
    2
  • fresh red chillies finely sliced
    2
  • limes juice only
    2
  • fresh coriander leaves
    10 sprigs

Difficulty

easy

Nutrition per 1 portions

Protein 10 g
Calories 1950 kJ / 466 kcal
Fat 31 g
Fiber 10 g
Carbohydrates 46 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

POCKET FRIENDLY MEALS 10 Recipes
UK and Ireland
POCKET FRIENDLY MEALS 10 Recipes
Switzerland

You might also like...

Creamy White Beans and Leeks

3.5(28)

20min

Butternut Squash Masala Dosa

3.4(10)

11h 30min

Cape Malay Vegetable Curry

3.7(76)

35min

Mushroom Ragout with Steamed Leeks and Hasselback Potatoes

3.0(8)

1h 15min

Chickpea Flatbread and Curried Vegetable Dip

3.8(28)

50min

Chicken, Aubergine, Spinach and Lentil Curry, Quick Flatbreads, Frozen Fruit Sorbet

3.7(30)

1h

Lemon and Herb Salmon Burgers with Parmesan Courgettes

4.5(34)

30min

Stuffed Butternut Squash with Feta

3.7(40)

1h 50min

Detoxifying Thai Soup

3.3(91)

25min

Risotto with Broccoli Rabe

4.6(50)

30min

Springtime Risotto

4.4(19)

55min

Red Pepper and Potato Tortillas with Olive Tapenade

4.7(18)

35min