Leftovers Coconut Chutney Curry Recipe

Recipe By Slurrp

Leftovers Coconut Chutney Curry is a delicious and easy-to-make dish that repurposes leftover coconut chutney into a flavorful curry. The creamy coconut chutney is transformed into a rich and aromatic sauce that pairs perfectly with vegetables or protein. This recipe is a great way to use up any leftover chutney and create a new and exciting meal. Serve it with rice or bread for a satisfying and comforting meal.

4.7
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Vegdiet
20minstotal
5minsPrep
15minsCook
20m.total
5m.Prep
15m.Cook
Leftovers Coconut Chutney Curry
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ingredients serve

Ingredients for Leftovers Coconut Chutney Curry Recipe

  • 1 tablespoon Oil
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • as required A Few Curry Leaves
  • 1/2 Onion, Chopped
  • 1/2 cup Leftover Coconut Chutney
  • 1 cup Mixed Vegetables Or Protein Of Your Choice
  • 1/4 cup Water Or Coconut Milk
  • As required Salt To Taste
  • as required Fresh Coriander Leaves For Garnish

Directions: Leftovers Coconut Chutney Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
  • STEP 2.Add chopped onions and sauté until golden brown.
  • STEP 3.Add leftover coconut chutney and mix well. Cook for a few minutes until the chutney is heated through.
  • STEP 4.Add vegetables or protein of your choice and mix well. Cook until they are tender.
  • STEP 5.Add water or coconut milk to adjust the consistency of the curry. Simmer for a few minutes.
  • STEP 6.Garnish with fresh coriander leaves and serve hot with rice or bread.

Cooking Tips

  • You can use any vegetables like carrots, peas, bell peppers, or cauliflower in this curry.
  • If you don't have leftover coconut chutney, you can make a fresh batch by grinding coconut, green chilies, ginger, and garlic together.
  • Adjust the spice level according to your taste by adding more or less green chilies.
  • For a protein-rich curry, you can add cooked chickpeas, tofu, or paneer.

Storage and Serving

  • Leftovers Coconut Chutney Curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a pan or microwave before serving.
  • Serve the curry with steamed rice, jeera rice, or any bread of your choice.
Nutrition
value
128
calories per serving
9 g Fat6 g Protein6 g Carbs7 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    6g
  • Carbs
    6g
  • Fiber
    7g

MacroNutrients

  • Carbs
    6g
  • Protein
    6g
  • Fiber
    7g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    363mg
  • Iron
    4mg
  • Vitamin A
    60mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    57mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    94mg
  • Manganese
    < 1mg
  • Phosphorus
    146mg
  • Selenium
    4mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp