Leftover Roasted Vegetable Curry

Time: 15 mins
Serves: 4
Tags: 15 Min Meals, Dairy Free, Family, Vegan, Vegetarian


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.


  • 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


  1. Place all the ingredients into a large pan, cover with a lid and simmer on a low heat for 15 minutes.
  2. 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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