What to do with your leftover curries/gravy(theecha curry).
Ever wondered what to do with all the leftover gravy and curries?
Well, this is how you turn a mix of leftover curries to a thick spread that can be used on toasts or to make a few quick sandwiches.
This is how leftover curries turned into an easy breakfast in the mornings for us.
The curry would be there on the wood stove and all who wanted breakfast just went over and served themselves a few spoons of the curry.
All it needed was a few slices of bread and breakfast was done.
Not a recipe but…
Remember all the times your grandmother or mama had a clay pot full of mismatched curries set over a wood stove while the remaining embers of the wood slow-cooked the curry overnight?
If you do, then this how to repurpose leftover curries needs no introduction.
I am adding this how-to for those of you who have not tried this and for my future adult kids who had no idea what they were having but had to be told what it was recently.
I have a feeling if I don’t teach or let them have a sample of old-time cooking, a few years into the future and the next generation will have no ideas of this method of using leftovers to create a dish.
Look at all the new precooked, frozen, instant food at your nearest food store, don’t you feel disappointed sometimes that there’s a lot of these items that need less and less cooking time?
I’m not saying I don’t use some of them, I do. mostly because I want dinner done and dusted but these usually come in the form of canned chickpeas, tuna or tomato sauce.
So for future reference for my kids and anyone who wants to repurpose leftover curries, I hope this helps you in some way.
For someone who is not familiar with this dish,
It certainly might look less appetizing doesn’t it?
But I want you to think about all the spices in those curries, the coconut milk gravy.
Now imagine all that cooked together, all those spices together should give you something good right?
This is what our elders knew, we, well we are just used to throwing out food.
And since there’s a mix leftover curry of both meat and vegetarian, what you get at the end of the process is surprisingly a tasty spread with a hint of smoky flavor to it.
So if you do have a few curries in your refrigerator why not try turning them into what we like to call a “theecha curry”.(the double “e” pronounce as in “eat”)
How to serve this leftover curry.
Kitchen utensils/ equipment needed.
Now that I know my pan will be ruined, can you suggest a way to clean it?
Can I use a restaurant bought
Reader’s comment and suggestion.
I love my theecha curry. I add practically any veggie into it except for beetroot.
Served on a cold morning with warm pol roti is a match made in heaven.
I have leftover beef curry and cabbage…might add a cubed potato and a few handful of veggies from my frozen veggie collection and make it from scratch just to taste it again after a long break.
Thank you for the nostalgia
What to do with your
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
Leftover dhal/lentil curry
Leftover capsicum curry
Leftover Potato curry
Use one of your oldest pans to cook these curries together(see notes above).
Place all the leftover curries in a pan and cook them over low heat until any remaining gravy is reduced(30-45).
Reduce the heat as low as you can possibly go and remove any sort of liquid in it. as mentioned this would take 30-45 minutes.
You can also take a look at the images to get a clear idea of how the end result looks.
When done, you will be left with a thick spread like consistency at the end.
You can add spoonfuls of these on bread, roti, chapati and enjoy.
It’s free and on the blog, for you to try anytime.
All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe.
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