Serves 4
This recipe is for using up the leftovers of your traybake chicken curry, however if you don’t have the leftovers here’s how to make it from scratch. Check out our Chicken Curry recipe here: https://bit.ly/2JRcNSH
Ingredients:
2 tbsp of tikka curry powder
1 tbsp of dried mint
2 red onions peeled and cut into 1/4’s
6 whole tomatoes
4 sweet potatoes peeled and cut into wedges
1 lemon
2 tbsp of olive oil
Salt and pepper for seasoning
2 pints Vegetable stock
For the garnish:
3-4 tbsp Olive oil
1 tsp of Cumin seeds
1 tsp Coriander seeds
1 tsp Mustard seeds
1 tsp Dried mint
Method:
Place the onions, tomatoes, sweet potato and lemon into a roasting tray with the olive oil, spice and mint.
Season with salt and pepper and roast in the oven for 40 minutes at 180c or until the vegetables are tender.
Pour the veg stock into a large sauce pan, then add the roasted vegetables and bring up to the boil.
Simmer for 10 minutes, then using a stick blender, and blend until smooth.
Place the soup on a low heat to keep warm.
Heat a small non-stick frying pan, then add the olive oil and spices.
Cook on a medium heat for 2-3 minutes, then add the bay leave and continue to cook for one further minute, then add the dried mint.
Serve the soup, then drizzle the oil and toasted spices.
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