Crazy Christmas/Thanksgiving Leftover Curry!

By BOSH! · 60 min

Ingredients

Instructions

1. Cook the stuffing balls.
2. Roast the butternut squash and parsnips on a tray with vegetable oil, fennel and cumin seeds for 25 minutes at 180°C (356°F).
3. Heat vegetable oil in a pan, add cinnamon, star anise, cloves, cumin and cardamom seeds, and cook a few minutes until fragrant.
4. Add the onions and a pinch of salt and stir until translucent.
5. Add garlic, ginger, green chilli and ground coriander and cook down a few minutes; then stir in brown sugar and tomato puree.
6. Add the water and stir until mostly evaporated, then stir in the tinned tomatoes and coconut cream.
7. When the sauce is a good consistency, add the steamed Brussels sprouts, remove the cinnamon sticks and star anise, then add the roast vegetables.
8. Serve on rice with the stuffing balls, garnished with dried cranberries and cilantro, and spiced damson chutney if available.

Summarized from BOSH!'s video. Watch it for the details.

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