Left Over Curry
Prep time
Cook time
Total time
So we're a bit late posting this, Penny had her first trip to the dentist tonight so she had an early omelette for dinner and of course... spiralized veg on the side 😵 This is what she had for dinner last night and loved it! Great for left over meat and veg from a Sunday roast.
Author: Hannah
Serves: 4
Ingredients
- Cheats Curry:
- Left over roast lamb
- 1 sliced onion
- 1 clove of garlic
- Around 200g diced butternut squash
- Around 200g spinach
- 3 tsp mild curry powder
- A tin/carton chopped tomatoes
- 1 lamb stock cube
- 2 tbsp mango chutney
- 1 tin of chickpeas
- Fresh coriander
Instructions
- Steam or boil the butternut squash until almost soft.
- In a large pan gently fry the onion followed by the garlic, curry powder and lamb.
- Add the stock cube with 200ml of boiling water, then add the chopped tomatoes, drained mchickpeas and mango chutney.
- Add the butternut squash and bring to the boil to thicken. Just before serving add the spinach and cook for a further 1-2 minutes.
- Serve with a garnish of freshly chopped coriander, rice and natural yogurt.
I'm Hannah from Lincoln! Mama to Penny who was born in February 2015. I have always been a bit obsessed with food and enjoy travelling and sampling as much of it as time allows. I'm sharing my baby led weaning recipes that can be used for all the family.
How long do you bring to the boil?
Hi Tanya, once the water is boiling, I use it straight from the kettle, add the stock cube and stir until it is fully dissolved. You don’t need to keep it boiling.
Hannah