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The Day After Christmas (or Thanksgiving) Curry

The Day After Christmas (or Thanksgiving) Curry
The Day After Christmas (or Thanksgiving) Curry

Our friend Grace from Spicebox came in to the BOSH! Kitchen to show us her wonderful Christmas curry! Spice up your Boxing Day with this recipe and add roast veggies from the day before. This vegan dish will satisfy your tastebuds and feed all the family with your leftovers!

Music By Okami

Ingredients
Method

Ingredients

  • 12 stuffing balls
  • 1 small butternut squash
  • 3 parsnips
  • 1 tbsp vegetable oil
  • Pinch salt
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds

Curry sauce

  • 1.5 tbsp vegetable oil
  • 2 cinnamon sticks
  • 1 star anise
  • 5 cloves
  • 2 tsp cumin seeds
  • Seeds of 4 cardamom pods
  • 1 red onion
  • 1 white onion
  • Pinch salt
  • 4 cloves garlic
  • 2 inches ginger
  • 1 green chilli
  • 2 tsp ground coriander
  • 2 tsp brown sugar
  • 1 tbsp tomato puree
  • 3 tbsp water
  • 1 tin tomatoes (2 cups)
  • 1/2 cup coconut cream
  • 1 cup steamed Brussel sprouts

Garnish

  • Spiced Damson Chutney
  • Dried Cranberries
  • Cilantro

Method

  1. 1.

    Cook the stuffing balls. Roast the butternut squash and parsnips on a tray with some vegetable oil and the fennel and cumin seeds for 25 mins at 180℃ (356℉).

  2. 2.

    Heat the vegetable oil in a pan and add the cinnamon, star anise, cloves, cumin seeds and cardamom seeds. Cook for a few minutes until the flavours are released. Then add the onions and salt and stir until translucent.

  3. 3.

    Add the garlic, ginger, green chilli and ground coriander and cook down for a few more minutes. Then add the brown sugar and tomato puree and stir in.

  4. 4.

    Next, add the water and stir until it’s mostly cooked off, then stir in the tinned tomatoes and coconut cream.

  5. 5.

    Once the sauce is a good consistency, add the steamed Brussel sprouts. Remove the cinnamon sticks and star anise, then add the roast vegetables from earlier.

  6. 6.

    Serve on rice with the stuffing balls and garnish with spiced damson chutney (if you can get it!), dried cranberries and cilantro.