Sunday Leftover Vegetable Curry and Bombay Potatoes

Mon, 5 October 2026

Ingredients:

Leftover cooked carrots, parsnips or peas (or which veg you have)

Leftover cooked roast potatoes

½ butternut squash diced

100g chopped kale or spinach

2 Onions chopped

4 gloves garlic crushed

1 x 200g chopped tomatoes

1 x 200g cooked lentils

4 tbsp paprika

2 tbsp chilli powder

2 tbsp Cumin

2 tbsp chilli paste

2 tbsp ground Coriander

1 tin Coconut milk

1 handful fresh coriander

Method:

For the curry:

In a pot, heat a spoon of rapeseed oil and add 2 gloves chopped garlic and 1 chopped onion.

Fry for 2 minutes on a medium heat until soft, then add the chopped squash or pumpkin, add the chilli powder, cumin, ground coriander and half the paprika, stir and cook for another minute. Add your chilli paste and stir through. Then add your cooked parsnips and carrots, (sliced or diced), stir for another minute. Add the tin of chopped tomatoes and tin of coconut milk. Stir and leave to cook for 5 minutes. Add the chopped kale and cook for another 5 minutes. Add the tin of cooked lentils and stir through, season with salt and pepper then top with chopped fresh coriander.

For the potatoes:

In a frying pan, heat a splash of rapeseed oil and add a sliced onion and 2 cloves of garlic, then slice your cooked roast potatoes, add to the pan and gently toss until coloured all over. Ass 2 tbsp of paprika and cook for another minute