Cook That Veggie Curry...then add left over TURKEY

A veggie curry that could really be livened up with some left over turkey!!!!

Get the brown bits of meat in as they're richer and taste even better!

Curry Paste

Whole Bulb of Garlic

Tumeric x 2tsp

Ground cumin x 2 tsp

Corriander roots x 1/2 bunch

Garram Masala/ Tandori Masala x2 tsp

1 x red Onion

Red Chilli x 3 sml ones -take out seeds for less spice

Olive Oil x 2tbsp

White wine vinegar -big glug

Rock Salt

Black Pepper

Fresh Lime- Add just before serving.

Leave it over night if you can or give it 10-30 mins before cooking it off.

Add all to the hob on a medium heat and add the onion and fry up together for 5mins then rinse out your blender with boiling water -about 1 pint, add a couple of vegetable stock cubes or chicken if you doing a meaty version.

Then add a tin a tomatoes and mix in- take out the horrible end bits.

Roast the veg before adding it to your curry- I really think it's a worthwhile thing to do, it enhances the flavour of the veg, you can roast in medium sized chunks, 2"x 2". Add Sunflower oil, salt and peper and a sprinkling of paprika.

Roast for 30 mins on high 200/220

I used

Aubergine x 2 large ones 

Courgette x1

Cauliflower -best thing ever when roasted  x 1

Green beens & Spinach- DON'T roast just add these a few minutes before serving so they're still crunchy.

Raita-

Greek Yogurt- 3/4 of a large pit

Grated Cucumber- 1/4 

Red Chilli -should be green

Honey- big squirt

Fresh Mint, finely chopped

Salt & pepper

Lime and Pomegranate Salad
Shred the lettuce
Grate half a lime
3 x tbsp white wine vinegar
1 x whole pomegranate
Salt & Pepper
Extra virgin olive oil -big glug/4 tbsp

To garnish- 

Finely diced white onion

Coriander

Red Chilli

Frech chopped tomato