There are some days when there are no fresh vegetables left in your fridge, however if you’re like me you may have various remains of vegetables either batch cooked or from dinners past lurking in the fridge or freezer. Bubble and squeak is a classic but this curried version (from River Cottage Veg Everyday (image from their website) adds an extra warming quality to it. Obviously you can use whatever veg you have to hand, but some element of potato, onion and greens brings a great harmony.
Cooked squash is a great addition, as are a few toasted cumin and/or onion (nigella) seeds. River cottage recommend a poached egg to top it off but for a vegan option houmous or a dollop of vegan yoghurt will also be a tasty alternative.
Ingredients (serves 4)
- 2–4 tablespoons rapeseed or sunflower oil
- 1 onion, quartered and finely sliced
- 1 garlic clove, crushed
- 1 heaped teaspoon curry powder or paste
- About 400g cold, cooked potatoes (boiled, baked, roast or mashed), in rough chunks
- About 200g cold, cooked cabbage, greens, kale or Brussels sprouts, roughly shredded or chopped
- Sea salt and freshly ground black pepper
Heat 2 tablespoons oil in a large, non-stick frying pan over a medium heat. Add the onion and fry for 6–7 minutes, until soft and just starting to colour. Add the garlic and curry powder or paste and cook for another 2 minutes. Add the potato chunks and cook for a few minutes, stirring often, until they start to colour. You may want to add a little more oil at this stage and you’ll probably need to use the edge of a spatula to scrape up some of the lovely crusty bits from the bottom of the pan. Add the cabbage or greens and cook, stirring, for a further 2–3 minutes. Season with salt and pepper and serve straight away, topping each portion with a poached egg if you like.