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Leftover Christmas Veggies Chana Masala

Leftover Christmas Veggies Chana Masala

By not-recognizedPublished on 21 April 2022Make 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.
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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.