* 2 long shallots * 3 cloves of garlic * 20g fresh ginger * 2 green chili
**Curry**
* 2 tbsp vegetable oil * 1 tbsp madras curry powder * 2 tsp ground turmeric * 2 cinnamon stick * 400ml tin of coconut milk * 1 vegetable stock cube * 1 tbsp maple syrup * 1.4kg leftover roast vegetables * 1 lime * salt
**To Serve**
* toasted cashews * basmati rice
###Instructions
**For the curry base**
1. Peel and roughly chop the shallots, garlic and ginger 1. Deseed the chilis 1. Blend the shallots, garlic, ginger and chilis in a food processor until you have a smooth paste. You may need to add water to help the paste combine
**For the curry**
1. Heat the vegetable oil in a large saucepan over medium heat. Once hot, add the curry base and salt and sauté for 5-7 minutes until the delicious aromas are released. Add the curry powder, turmeric and cinnamon sticks are fry for a minute, taking care not to burn the spices. Pour in the coconut milk, 500ml water and the vegetable stock cube. Bring to a simmer and cook for 15-20 minutes so that the curry thickens 1. Stir through the maple syrup and roasted vegetables- we used parsnips, carrots, potatoes and brussel sprouts. Allow them to warm through
**Serve**
1. Add the juice of 1 lime to the curry. Taste and season to perfection 1. Serve the curry with steamy bowls of rice and a sprinkle of roasted cashews
2 Comments
###Ingredients
**Curry Base**
* 2 long shallots
* 3 cloves of garlic
* 20g fresh ginger
* 2 green chili
**Curry**
* 2 tbsp vegetable oil
* 1 tbsp madras curry powder
* 2 tsp ground turmeric
* 2 cinnamon stick
* 400ml tin of coconut milk
* 1 vegetable stock cube
* 1 tbsp maple syrup
* 1.4kg leftover roast vegetables
* 1 lime
* salt
**To Serve**
* toasted cashews
* basmati rice
###Instructions
**For the curry base**
1. Peel and roughly chop the shallots, garlic and ginger
1. Deseed the chilis
1. Blend the shallots, garlic, ginger and chilis in a food processor until you have a smooth paste. You may need to add water to help the paste combine
**For the curry**
1. Heat the vegetable oil in a large saucepan over medium heat. Once hot, add the curry base and salt and sauté for 5-7 minutes until the delicious aromas are released. Add the curry powder, turmeric and cinnamon sticks are fry for a minute, taking care not to burn the spices. Pour in the coconut milk, 500ml water and the vegetable stock cube. Bring to a simmer and cook for 15-20 minutes so that the curry thickens
1. Stir through the maple syrup and roasted vegetables- we used parsnips, carrots, potatoes and brussel sprouts. Allow them to warm through
**Serve**
1. Add the juice of 1 lime to the curry. Taste and season to perfection
1. Serve the curry with steamy bowls of rice and a sprinkle of roasted cashews
[Source](https://www.bosh.tv/recipes/leftover-christmas-day-vegetable-curry)
What part of this was leftover?