Leftover Roasted Vegetable Curry

Name: Leftover Roasted Vegetable Curry
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: ½ Blas y Tir Cauliflower, roasted & cut into small florets; 15 Blas y Tir Potatoes, already roasted; ¼ Butternut Squash, already roasted; 1 Tin Coconut Milk; 1 tbsp Dessicated Coconut; 1 tbsp Ground Turmeric; 1 tbsp Ground Cumin; 1 tsp Sweet, Smoked Paprkia; 2 Star Anise

Leftover Roasted Vegetable Curry

This has to be the easiest veggie curry you'll ever make. A simple mix of leftovers vegetables, roasted and muddled with delicious herbs and spices for a taste explosion that’s both healthy and delicious, ideal comfort food to share with the whole family!
This recipe has been created exclusively for Blas y Tir by food blogger, The Balanced Kitchen.

Time:

15Min

Serves:

Ingredients

0.5 Blas y Tir Cauliflower, roasted & cut into small florets
15 Blas y Tir Potatoes, already roasted
0.25 Butternut Squash, already roasted
1 Tin Coconut Milk
1 tbsp Dessicated Coconut
1 tbsp Ground Turmeric
1 tbsp Ground Cumin
1 tsp Sweet, Smoked Paprkia
2 Star Anise

Method

Place all the ingredients into a large pan, cover with a lid and simmer on a low heat for 15 minutes.
Stir gently once done and add a large handful of chopped coriander before serving.

Top Tip

Add one heaped tbsp of white sesame seeds, one heaped tbsp of black sesame seeds and a generous pinch of sea salt and ground black pepper for a really rich, intense flavour!

You can find out more about 'The Balanced Kitchen' by visiting her Instagram page, here!

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Leftover Roasted Vegetable Curry