Books by Richard Sayce

Christmas Leftover Curry


This  curry recipe keeps things simple yet delicious, and you should find most if not all you need in the kitchen cupboards already. It’s quick and easy to make and needs no base gravy.

Traditionally the main ingredient will be turkey, but you can just throw any leftover protein you like: lamb, ham, chipolatas, beef, pork, gammon etc. Meat can be omitted of course, perhaps substituted by a can of chickpeas.

Serves 2-3. Prep time: 10 min. Cooking time: 40 min. You can double the recipe up if you wish. All spoon measurements are level. 

I heartily recommend ‘Ome Made’s Last of the Christmas Leftovers Masala spice blend in this curry. It adds that special festive touch!


  • 3 TBSP Veg, Sunflower or Olive Oil
  • 1 Large or 2 Medium Onions, chopped
  • 3 Garlic Cloves, finely chopped
  • ½ tsp Ginger Powder or chopped fresh Ginger
  • 1 tsp Cumin Seeds or Powder
  • Salt to taste
  • 1¼-1¾ TBSP ‘Ome Made’s Last of the Christmas Leftovers Masala or a curry powder of your choice
  • ½ – 3 tsp Chilli Powder to taste depending on your heat preference (optional)
  • 1 tsp Dried Fenugreek Leaves aka Kasuri Methi (if you have any)


  • 4 TBSP Tomato Purée, or 1 tin of tomatoes, or 400g Passata
  • 1-2 Mugs of hot Water or Stock of your choosing
  • A few Chillies, finely chopped (optional)
  • 2-3 tsp Lemon Juice
  • The Protein: If using meat or poultry, chop it into small piece/s. Allow approx. 150g per person.
  • Leftover Cooked Vegetables, in any amount, shape, size, and colour you like: Brussel Sprouts, Carrots, Peas, Potatoes, Parsnips etc.
  • A sprinkle of fresh Coriander and Garam Masala (if you have any)


  1. Heat the oil in a suitable frying pan or saucepan then add the onions, cumin seeds, and a pinch of salt. Cook slowly on low-medium heat for 15 minutes, stirring occasionally until the onion turns brown on the edges.
  2. Add the garlic, ginger, cumin powder (if not using seeds), and a modest amount of salt. Fry a minute, stirring frequently.
  3. Then add the curry powder, and optionally the chilli powder and fenugreek. Stir frequently for another minute.
  4. Next add the fresh chillies and dollop in the tomato purée with a mug of water or stock (about 300ml).
  5. You can use passata or tinned tomatoes instead, in which case use half a mug (150ml) of water/stock instead.
  6. Turn the heat up to medium-high, mix well, then cook for 20 minutes, stirring from time to time to avoid burning.
  7. Squeeze in the lemon juice, dump the protein and vegetables in, mix, and let warm through for a couple of minutes. 


  • Add more water or stock to thin the sauce if desired, then taste, and add more salt if needed.
  • Serve topped with fresh coriander (if you have some), and a sprinkle of garam masala (optional).
Seekh Kebab


  • All spoon measurements are level (1 tsp = 5ml, 1 TBSP = 15ml).


  • The Curry Secret is a fun and friendly Facebook group. Come and join us there!
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Books by Richard Sayce

Indian Restaurant Curry at Home Volume 1
Indian Restaurant Curry at Home Volume 2 Front Cover
Curry Compendium Cookbook


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