Spice up Christmas leftovers with this homemade curry powder that you can make as hot as you like

A GREAT way to spice up Christmas leftovers is with a home-made curry powder.

Not only is it fun to make but it is great for digestive systems that have been put to the test over the festive period.

Here are three tasty recipes using a homemade curry powder that you can make as mild – or hot – as you like.

Homemade curry powder

Makes 20 servings – 7p each

Preparation time: 10 minutes

Cooking time: 5 minutes

TIP: This will keep in a screw-top jar for six months

YOU NEED:

• 3tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp mustard seeds
• 1 tsp cardamom seeds (removed from pods)
• 8 whole cloves
• 5cm cinnamon stick, broken
• 2-3 small dried red chillies or ½tsp ground chili powder
• ½ tsp freshly grated nutmeg
• 1 tbsp ground turmeric

METHOD:

Put the coriander seeds, cumin seeds, mustard seeds, cardamom seeds, cloves and cinnamon stick in a small frying pan. Place over medium heat and toast, stirring frequently for 1-2 minutes. Remove from the heat and set aside to cool.

Now you need to blend. You can use a pestle and mortar or a rolling pin that you bash into a pan to break down the spices. But if you have a bullet blender this is perfect for grinding your spices too.

Put them all in, along with the chillies, nutmeg and turmeric and grind until smooth in texture. 

Taste a small amount with the tip of your fingers. Add more chilli if you want to increase heat.

Leftover turkey curry

Serves 4 – £2.67 per serving

Preparation Time: 10 minutes

Cooking Time: 35 minutes

TIP: For extra vitamins, add a handful of fresh spinach to the dish too

YOU NEED:

• 350g potatoes, cut into 2cm chunks
• 2 large carrots, cut into chunks
• 350g cauliflower, cut into small florets and halved
• 3 tbsp vegetable oil
• 1 large onion, very finely chopped
• 1 tbsp homemade curry powder
• 1 x 400g tin chopped tomatoes
• 200ml chicken stock
• 400g leftover turkey meat
• A handful of chopped coriander

METHOD: 

Put the carrots and potatoes in a pan with cold water. Bring to the boil and cook for 7 minutes.

Add the cauliflower and cook for a further 2 minutes. Drain and set aside. Heat the oil in a large saucepan. Add the onion and cook until soft and lightly browned, about 10 minutes. 

Add the curry powder and cook for one minute, stirring constantly so it doesn’t burn.

Add the tomatoes, stock, drained vegetables and turkey, then simmer for 15 minutes.

Serve with the coriander and rice or pitta breads.

Leftover curried parsnip soup

Serves 4 – 78p per serving

Preparation time: 5 minutes

Cooking time: 30 minutes

TIP: Top with slithers of roasted parsnip for decoration and a swirl of olive oil

YOU NEED: 

• 1 tbsp vegetable oil
• 1 large onion, peeled and sliced
• 1-2 garlic cloves, peeled and finely diced
• 450g leftover roasted parsnips, roughly chopped
• 3 tsp curry powder
• 500ml semi-skimmed milk
• 500ml vegetable stock

METHOD: 

Heat the oil in a large saucepan. Add the onion and garlic and gently fry for 5 minutes without browning.

Add the cooked leftover parsnips, then the curry powder and cook for a further 1 minute.

Add in the stock and the milk and simmer gently for 10-15 minutes.

Remove the soup from the heat. Blend until smooth using a hand blender or liquidiser.

Reheat if necessary and serve with a swirl of cream or creme fraiche.

Turkey kedgeree

Serves 6 – £1.72 per person

Preparation time: 10 mins

Cooking time: 40 mins

TIP: Serve with chopped spring onions and lime wedges

YOU NEED:

• 1 drizzle olive oil
• 1 whole onion, diced
• 2 sticks celery, diced
• 2 tsp ground turmeric
• 1 tsp homemade curry powder
• 300g basmati rice
• 800ml chicken stock
• 500g leftover turkey
• 4 whole eggs
• 2 tbsp yoghurt
• 1 handful flat-leaf parsley, roughly chopped

METHOD: 

Drizzle  olive oil into  a high-sided frying pan    over a medium heat. 

Add  the onion and celery and sauté for 5 minutes. Add  turmeric and curry powder, cook for 1 minute. Add  rice and stir to evenly coat  grains in the spices. Add stock, bring to the boil, then reduce to a simmer. Cover for 12 minutes, occasionally stirring.

As the   rice is cooking, place the eggs in a pan of cold water and boil for 10 minutes, then plunge the eggs into a bowl of cold water.

Chop the turkey into bite-size pieces and put into a steamer (or a colander over a pan) and warm through for 10 minutes.

Test if the rice is cooked (it should still have a little bite to it). Drain any liquid and put into a serving dish. 

Add the cooked turkey, the yoghurt and parsley and season. Stir through. Peel the eggs and slice or cut into quarters.

Spoon the kedgeree into warm serving bowls and garnish with the egg quarters.

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