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.

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