Leftover Christmas Dinner Vindaloo | How to make
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 3 tablespoons Vegetable Oil
- • 1 Star Anise
- • 1 Bay Leaf
- • 1 medium finely chopped Brown/White Onion
- • 1 tablespoon Garlic & Ginger Paste
- • 2 Dry Kashmiri Chillies
- • 2 Green Finger Chillies
- • 1 tablespoon Kashmiri Chilli Powder
- • 1 tablespoon Chilli Powder (Hot)
- • 1 tablespoon Mix Powder / Curry Powder
- • 3/4 teaspoon Coriander Powder
- • 3/4 teaspoon Cumin Powder
- • 1/2 teaspoon Fennel (seeds)
- • 1/2 teaspoon Turmeric Powder
- • 1/2 teaspoon Salt
- • 1/4 teaspoon Black Pepper Powder
- • 3 Cardamom Pods (seeds only)
- • 2.5 tablespoons Tomato Paste
- • 400ml Water or Curry Base
- • 400g Turkey, Roast Potatoes and vegetables
- • 2 Sliced Tomato
- • 1 teaspoon Sugar
- • 1 tablespoon Vinegar
- • 1/4 teaspoon Garam Masala Powder
- • 1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/4 cup Fresh/Chopped Coriander
Preparation Steps
add the oil to a pan on a low-medium heat and add in the star anise, bay leaf, and onions fry for a few minutes until they become aromatic and begin to soften
add the garlic ginger paste, Kashmiri and green chillies, stir and allow to fry for a few minutes
now add the Kashmiri chilli powder, chilli powder, spice mix, coriander powder, cumin powder, fennel seeds, turmeric powder, salt, black pepper and cardamom seeds. Mix in well to form your vindaloo paste adding a little hot water or curry base if required to keep the paste loose and fry or a minute
turn up the heat to high and add in the watered down tomato paste and mix thoroughly. Allow to cook out for 30 seconds
add your leftover meat, roast potatoes and vegetables and stir through carefully ensuring they covered in sauce to prevent drying out and fry for a couple of minutes
turn the heat up full, add in the tomato slices along with the remaining heated water or base, stir through and allow to warm through
tip in the sugar, vinegar, garam masala and methi, stir through, cook for a further minute and then serve