Name: Richard Sayce's Christmas Leftovers Curry
Total time: 45 min
Yield: 4
Ingredients: 2 teaspoons cumin powder; chilli powder; 1½ tsp fenugreek seeds; 200g/7fl oz passata; 3-4 scotch bonnet chillies; approx. 150g per person protein; any amount cooked vegetables

Serves 4

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Added

Pantry items

2 teaspoons cumin powder
chilli powder
1½ tsp fenugreek seeds
200g/7fl oz passata
3-4 scotch bonnet chillies
approx. 150g per person protein
any amount cooked vegetables

Remove items you already have in your ingredients list above to see the difference.

- cumin powder2 teaspoons
  0.65
- chilli powder
  0.79
- passata200g/7fl oz
  0.49
- scotch bonnet chillies3-4
  0.79
- proteinapprox. 150g per person
  1.99
- cooked vegetablesany amount
  0.99
Total5.70

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Step 1

Heat the oil in a frying pan or saucepan, then add the onions, cumin seeds, and a pinch of salt. Cook slowly on low-medium heat for 15 minutes, stirring occasionally until the onion turns brown on the edges.

Ingredients needed:

2 tbsp olive oil2 large onions

Step 2

Add the garlic, ginger, cumin powder (if not using seeds), and a modest amount of salt. Fry for a minute, stirring frequently.

Ingredients needed:

1 tsp ginger2 teaspoons cumin powder

Step 3

Add the curry powder, and optionally the chilli powder and fenugreek. Stir frequently for another minute.

Ingredients needed:

chilli powder

Step 4

Add the fresh chillies and tomato purée with a mug of water or stock (about 300ml). If using passata or tinned tomatoes, use half a mug (150ml) of water/stock instead. Turn the heat up to medium-high, mix well, then cook for 20 minutes, stirring occasionally.

Ingredients needed:

2 tomato pure200g/7fl oz passata4 cups chicken stock3-4 scotch bonnet chillies

Step 5

Squeeze in the lemon juice, add the protein and vegetables, mix, and let warm through for a couple of minutes.

Ingredients needed:

2 tbsp lemon juiceapprox. 150g per person protein

Step 6

Add more water or stock to thin the sauce if desired, then taste and add more salt if needed. Serve topped with fresh coriander and a sprinkle of garam masala if you have some.

Ingredients needed:

4 cups chicken stock1 teaspoon garam masala

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