NATIONAL Curry Week is here – so it’s the perfect time to make the most of Britain’s favourite takeaway.
Don’t let those masala leftovers go to waste.
Instead, transform them into fresh and exciting meals with a few easy tweaks.
ROAST & TOAST: Got some leftover roast meat?
It can be easily repurposed into a new curry dish.
Firstly, add any cupboard curry powder, cumin and turmeric to a hot pan and toast the spices to release the flavour.
Then shred the meat and add it to the pan, before adding your leftover curry sauce, letting it simmer until heated through.
DAAL-ICIOUS: If you have got leftover daal, a few eggs can elevate it into a hearty shakshuka-inspired dish.
Reheat the daal in a pan, create small wells, and crack eggs into them.
Cover the pan and let the eggs poach in the lentils, or pop it under the grill to finish.
Serve with bread for a protein-packed dish that is perfect for breakfast or dinner.
VEGGIE HEAVEN: Leftover curry sauce makes for speedy vegetarian meal prep.
Bulk up the sauce by adding a can of coconut milk and then throw in any veggies going out of date, or frozen spinach and peas.
Simmer until everything is cooked through for a creamy, delicious vegetable curry.
RICE IDEA: Leftover curry can be turned into a quick biryani.
To pimp your rice, cook as usual but add a few crushed cardamom pods into the rice pan and cover to release the flavour as it cooks.
Add leftover curry to a frying pan containing the cooked rice, as well as extras such as raisins and fried onions.
BULK UP: If you want to make your curry go further, try pulses.
Lentils and chickpeas are excellent options to add both texture and protein.
They will absorb the curry’s flavours while stretching the meal to feed more people, or give you extra leftovers for the next day.
CRACK ON: Do not throw out leftover poppadoms.
Blend them into crumbs for a crispy coating for chicken, or make poppadom nachos.
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