Tuesday, 18 April 2017

Vegetable Curry Puffs With Leftovers

I made a really yummy veggie curry last week in the slow cooker and I had a ton left over. Instead of having the same thing two nights in a row I decided to make something a little different. To start with here is my basic veggie curry recipe, I don't normally measure when I'm making this and often just use whatever I have in the cupboard.

Curry Recipe

1 can of chickpeas
1 can of coconut cream or milk
1 can of diced tomatoes
curry powder
tomato paste

Mix them all together in your slow cooker and let that do it's magic all day. When we ate this as a curry I used my potato masher and gave it a very quick mash, leaving some of the veggies whole. We ate this over rice and it was delicious!

Recipe for the puffs.

Mix 2 eggs, 2 1/2C of Flour, 2tsp Baking Powder, pinch of Salt, 3/4C Milk, 2tsp Oil, 2C of left over veggie curry in bowl to form a batter. Heat oil on the stove on low. Test the temperature of the oil using a small piece of batter. Once mixed drop small spoonfuls into warm oil. Once golden brown remove from the oil using a metal spoon or strainer and leave to rest on a paper towel.

And that's it! A really yummy little snack, side dish or a great nibble to pass around at a party! Serve with sweet chili sauce or a spicy mayo.

If you liked this recipe check out these ones!
Red Velvet Tim Tam Brownies
Sugar Free Lemon and Mint Cocktails
Super Easy Waffles



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