Curry in a Hurry

Do you remember the Three Lentil Soup I made on Sunday? Well hubby and I have been enjoying this for lunch on Monday and Tuesday, with the spicy potato and onion bread, but there was still some left over. I hate to waste food, so I had to come up with another recipe which used the remainder, which was about a portion and a half. 

The soup was fairly spicy and had thickened in the fridge, it reminded me of a curry sauce, which gave me an idea, curry in a hurry. Jamie Oliver isn't the only one who can use leftovers to make another meal! You don't have to use the vegetables listed any will do, you could use the left overs from your Sunday dinner. 

After adding the vegetables the one and a half portions of soup turned into a meal for 4 people so we can enjoy it for lunch tomorrow too, bonus!

Ingredients
2 Red onions, cut into wedges 
Handful of frozen peas
1½ portions of three lentil soup
1 Tsp Chipotle paste
2 Tsp Ground coriander
1 Tsp Ground cumin
½ Lime, juiced
2 Carrots, sliced
100g Green beans
Small head of broccoli, broken into florets
2 Small potatoes, diced
12 Sprouts, halved
100ml vegetable cooking water


Method
Fry the onions in a little olive oil for 5 minutes, add the frozen peas and continue to cook for another 3 minutes.

Meanwhile, add the chopped vegetables to a pan of boiling water and simmer for 5-8 minutes until vegetables have cooked but still have a little bight to them.

Add the soup to the onion and peas along with the chipotle paste, ground coriander and ground cumin. Stir to combine and cook over a low heat for another 5 minutes, stirring frequently to stop the sauce sticking to the bottom of the pan. If it starts to stick, add a little of the vegetable water a bit at a time. Add the lime juice and stir.

Drain the vegetables and reserve the cooking liquid, see I don't waste anything! Add the drained vegetables to the pan and stir through. 

Add the desired amount of the vegetable water, I used 100ml to thin down the curry sauce and coat the vegetables.

Serve with rice. I served it with a mixture of brown basmati and basmati pilau rice.

Any vegetable water you don't use save and use as a stock base for your next soup.

To those of you who are thinking sprouts in a curry, no! Try it, you will be surprised.