Leftover Christmas Veggies Chana Masala
By not-recognized
Published on 21 April 2022
Make the most of your Christmas Day leftovers. Add
sprouts, roasties, parsnips, and more to this fragrant, vegan curry. Serve with
creamy coriander and mint yoghurt.Time and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 1 tin of tomatoes,peeled
- 1 tbsp of oil, (for frying)
- 1 onion, finely chopped
- 1 clove of garlic, grated
- 1 ginger, (about an inch, grated)
- 1 red chili, finely sliced (remove seeds if you don't want it to be too spicy)
- 1 tsp of cumin seeds
- 0.5 tsp of ground coriander
- 0.25 tsp of turmeric
- 0.5 tsp of mustard seeds
- 1 tbsp of tomato puree
- 1 tin of chickpeas
- 0.5 tsp of garam masala
- 1 bunch of coriander, (for the yoghurt)
- 1 bunch of mint leaves, (for the yoghurt)
- 2 tbsp of coconut yoghurt
- 1 lime, juice only (for the yoghurt)
Method
Step 1
In a dry pan, toast your spices (except the mustard seeds) until you can smell their fragrant oils.Step 2
Remove the spices and mix with the garlic, ginger, and tomato purée.Step 3
Add the oil to the pan and add the mustard seeds. When they start to pop, add the onions, chilli and a pinch of salt. Cook for 8 minutes (until they are soft and gently starting to caramelise).Step 4
Add the curry paste and cook for 5 minutes, then add the tinned tomatoes and bring to the boil. Reduce to a simmer and cook for 20-40 minutes.Step 5
Finish with the garam masala and season to taste.Step 6
Add your roast veg and heat until they are piping hot.Step 7
For the coriander and mint yogurt, add the ingredients along with a pinch of salt and sugar to a food processor or a bullet blender. Blend until smooth.