1 Curry Sauce 3 Ways

So last week I made that chickpea curry here, well guess what, I had some left over sauce and managed to stretch it out into 3 different dishes over the week with leftovers for lunch (I didn’t count the leftovers in the title).   Pretty smart huh? Anyways want to know the details of my genius? (I’ll stop with the sickening over confidence now)

1.  I started with the curry sauce on Sunday and made this lovely chickpea curry, then I portioned off some of that and added the leftovers of my roast into a tub and packed that up for lunch.

Chickpea Curry

2.  On Tuesday night I roasted off some aubergine chunks and boiled some lentils then plonked them all in a pot with half of the remaining curry sauce.  This provided me with dinner for one and a portion for lunch the next day.  For dinner I served it with a garlic flat bread using Isabel’s fantastic gluten free pizza dough mix smothered in garlic butter.

Aubergine and Lentil Curry with Gluten Free Garlic Flat Bread

3.  Then the final dish was a baked egg in curry sauce with peas and a gluten free pitta (or 2).  I poured the leftover sauce into a small baking dish (I heart Falconware!), cracked in an egg and baked in the oven at 200 for about 20 minutes.  Just before it was ready I boiled up some peas, scattered them across and toasted a pitta to dip in.

Curry Baked Egg with Peas and Pitta

So my dear readers, what d’ya think?  Nifty huh? Hope you like it x

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