Have loads of leftover roast vegetables after Christmas? Not sure what to do with them? Why not give them an Indian-spiced makeover and serve them as an accompaniment to another meal or curry (they go very well with leftover turkey curry)?
Prep time: 20 minutes/Cook time: 40 minutes/Serves: 10
Ingredients:
3 tbsp Vegetable Oil
450g cooked Sprouts, halved (about 600g raw)
1 Onion, finely diced
2 Garlic cloves, crushed
3cm piece of fresh Ginger (about 20g), grated
½ Red Chill, chopped, plus extra to garnish
1 tbsp Turmeric
1 tbsp ground Coriander
1 tbsp Cumin seeds
900g cooked Roast Potatoes, halved (plus any other roast veg you have left over)
150g Cranberry Sauce (use your leftovers)
½ tsp ground Cinnamon
1.5cm piece Ginger (about 10g or 1 tsp), grated
A pinch of ground allspice
Method:
Add 1 tbsp oil to a large frying pan over a medium-high heat. When hot, add the sprouts along with some salt and black pepper and fry for 10 mins, stirring regularly, until crisp and golden. Transfer to a plate lined with kitchen paper and set aside. Not a sprout fan? Swap them for 180g spinach – add to the pan 2 mins before the potatoes are cooked, stirring just enough to wilt the leaves.
Return the pan to the heat with the remaining 1 tbsp oil. Add the onion and soften over a medium heat for 5-8 mins. Add the garlic, ginger, chilli, turmeric, ground coriander and cumin seeds and fry for a further 1-2 mins, until fragrant. If needed, add a splash of water to the pan.
Add the roast potatoes to the pan with the remaining 1 tbsp oil and turn up the heat to medium-high. Add a pinch of salt and plenty of black pepper and cook for 8–10 mins, stirring, until crispy.
Meanwhile, mix together all the ingredients for the spiced cranberry sauce. Set aside.
When ready to serve, return two-thirds of the sprouts to the pan and heat through, stirring, for 1 min. Pile into a serving dish with the remaining crispy sprouts on top and serve alongside the spiced cranberry sauce.
To reheat, place in an ovenproof dish, cover with foil and cook for 20-30 mins at 200ºC/180ºC/gas 6 until piping hot. You could microwave them, but you’ll lose the crispiness.
