Roast potato parsnip and pea curry with apple chutney
Leftover roast potatoes? Make them into a delicious curry - Rich Harris shows you how.
Recipe - Serves: 6
2 tbsp sunflower oil
1 large onion, sliced
2 cloves garlic, crushed
1 tbsp chopped fresh root ginger
½ tsp cayenne pepper
1 tsp ground turmeric
1 tsp garam masala
400g cold roast potatoes, cubed
400g cold roast parsnips, cubed
227g can chopped tomatoes
400ml can coconut milk
100g frozen peas
Juice ½ lemon
For the chutney
1 Cox apple, cored and finely diced
1 small onion, finely chopped
2 tbsp chopped fresh mint
1 Heat the oil in a large pan and add the onion, garlic and ginger. Cook gently for 5 minutes until soft and golden. Add the cayenne, turmeric and garam masala, cook for a minute then add the potatoes and parsnips and toss to coat in the spices. Stir in the tomatoes and some seasoning and simmer for a couple of minutes.
2 Stir in the coconut milk and peas then bring to the boil. Simmer gently for 5 minutes until the sauce is thickened. Add the lemon juice and check the seasoning.
3 Make the chutney by mixing together the apple, onion and mint. Serve the curry with the chutney alongside, and naan bread or rice, if you wish.
Typical values per serving: