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.