Leftovers Curry

Remove the seeds from the chili pepper and finely chop the garlic. Grate the ginger with the peel. Cut the vegetables into bite-sized pieces or divide into florets.

Cut the onion into small pieces. Finely grind the coriander seeds, cumin seeds and fennel seeds with a mortar, then mix with the cinnamon.

In a pan fry chili, garlic, ginger, onion in hot oil, add spices and roast until they begin to smell.

Now add vegetables with longer cooking time (potatoes, sweet potatoes, chickpeas..) and coconut milk. Add about 250 ml of water.

Bring to a boil and simmer gently for about 25 minutes. Meanwhile, gradually add the ingredients with shorter cooking time. Season to taste with salt.

Sprinkle with chopped dried bananas for crunch and chopped cilantro to taste. Serve with rice, couscous or naan bread.

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