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Christmas Curry
4.93
from
13
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Course
Main Course
Cuisine
curry, Irish
Servings
4
Ingredients
1x
2x
3x
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
Instructions
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