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  • Leftover Christmas Veggies Chana Masala
Christmas Curry

Leftover Christmas Veggies Chana Masala

    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
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  • 1 tbsp oil, (for frying)
  • 1 onion, finely chopped
  • 1 clove 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 cumin seeds
  • ½ tsp ground coriander
  • ¼ tsp turmeric
  • ½ tsp mustard seeds
  • 1 tbsp tomato puree
  • 1 tin tomatoes,peeled
  • 1 tin chickpeas
  • ½ tsp garam masala
  • 1 bunch coriander, (for the yoghurt)
  • 1 bunch mint leaves, (for the yoghurt)
  • 2 tbsp coconut yoghurt
  • 1 lime, juice only (for the yoghurt)

Recipe tips / Prepare ahead

Keep your roast veg leftovers from Christmas Dinner


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.

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