Christmas Curry

Christmas Curry

4.93 from 13 votes
Course Main Course
Cuisine curry, Irish
Servings 4


  • 1 tbsp olive oil
  • 1 tsp sesame seed oil
  • 1 onion cut into slices
  • 2 carrots sliced
  • 5-6 chestnut mushrooms quartered
  • 2 cm fresh ginger sliced
  • 2 cloves garlic chopped
  • 1 green chilli sliced
  • 2 tbsp mild curry powder or more if desired
  • 400 g tin tomatoes chopped
  • 400 ml coconut milk
  • 400 g tinned red kidney beans drained
  • 200 g ham leftovers diced, add some turkey if you have leftover too
  • Salt and pepper


  • in a large frying pan over a medium heat, drizzle the oils and add the onion.
  • Cook for 2-3 minutes until lightly coloured.
  • Add in the ginger, chilli, carrots , mushroom, and sprouts if using.
  • Cook for a further 3-4 minutes.
  • Stir in the tin of tomatoes and the coconut milk, kidney beans and ham and mix well. Simmer on a low heat for 20-30 minutes until all warmed through.
  • Remove from the heat and check the seasoning.
  • Serve with your favourite sides.
Keyword christmas, curry, Kevin Dundon, leftover, quick and easy

Love this recipe? Why Not share it!