Chinese Takeaway Curry From Leftover Roast Dinner

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Combine oil, garlic, ginger, celery, leeks, onions, carrots, cloves, bay leaves, star anise and cardamom in a wok. Heat over high flame until vegetables turn crispy. Sieve the mixture while the oil is still hot to prevent sticking as it cools.
   ▶ ≈0:00
2. 2
   Add banana and coconut block to a blender and process until smooth and fine.
   ▶ ≈0:19
3. 3
   Pour the infused oil into a wok, add Madras curry powder, flour, cumin, turmeric, garlic powder, mild chili powder, the banana-coconut paste, salt and MSG. Mix well and reduce to low heat. Stir every 2 minutes for about 40 minutes, being careful not to let it burn as it will ruin the flavour.
   ▶ ≈0:25
4. 4
   In another wok, add a small amount of oil and a portion of the curry paste, breaking it up. Pour in cold water and mix well. You can use hot water to speed up the process but risk lumps forming. Bring to a boil until reaching your desired thickness, then season with salt, sugar and MSG to taste.
   ▶ ≈0:44
5. 5
   Heat oil in a wok and add onions and leftover roast turkey. Cook until the turkey develops colour and is well browned, seasoning with salt and MSG.
   ▶ ≈1:10
6. 6
   Add frozen peas if using, then add the leftover roasted vegetables. Stir-fry until everything is well combined.
   ▶ ≈1:17
7. 7
   Pour the prepared curry sauce over all the ingredients and stir until everything is well heated through. Serve immediately.
   ▶ ≈1:31