Spicy (whatever protein you have left over) Curry
Tested by The Australian Women’s WeeklyTest Kitchen.
This recipe is created by
Ingredients
60g butter or margarine
2 onions, finely chopped
1 clove garlic, crushed
500g protein (beef, chicken, paneer, plant-based meat or whatever you have left over), cut in 2.5cm cubes or shredded, whatever is easier depending on what you have
2 Tbsp plain flour
2 Tbsp curry powder (hot or mild according to taste)
Pinch chilli powder
2 tsp tomato paste
1 potato, diced (if you have leftover cooked thick cut potato fries, you can use them)
1 apple, cored and sliced
2–3 beef/chicken/vegetable stock cubes
2 cups water
1 cup Kellogg’s® Sultana Bran®
250g frozen (or fresh) broccoli or leftover vegetables (optional)
Instructions
- Melt butter in a deep frying pan.
- Sauté onion and garlic until tender.
- Dust protein with seasoned flour.
- Brown with onions & garlic.
- Blend in curry powder.
- Cook 1 minute.
- Add all remaining ingredients (except broccoli or vegetables) and bring to the boil.
- If using broccoli or vegetables, place in base of a casserole.
- Pour curry on top of broccoli / vegetables.
- Cover & bake in a moderate oven (180°C) for 1 – 1 ½ hours.
- Serve with rice and condiments.
Food Waste Tip
This curry is versitile enough to be used with any left-over protein you might have in your fridge.
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