the taste space

Easy Leftover Curry Burgers (made from Pumpkin Fenugreek Curry)

Posted in Mains (Vegetarian) by Janet M on July 29, 2014

Pumpkin Fenugreek Curry repurposed into Curry Burgers

The other day my Mom admitted that Rob’s opinion is biased. And she doesn’t trust it.

I like to use Rob as my barometer. How would a regular person enjoy my meal?

I think my Mom meant that Rob always likes my food, which, uh, is completely far from the truth. While Rob will eat most anything and has a very open mind (he skipped out on the rotten shark in Iceland, though), he still has his food preferences. Some meals I make are not his style, so I may not even share the meal with him. But when something tastes really good, or includes a lot of his favourite ingredients, I want to know what he thinks.

Pumpkin Fenugreek Curry repurposed into Curry Burgers

This was a curry that I tracked down fresh fenugreek. Toor dal (split pigeon peas) was simmered with pumpkin along with a multitude of spices: cilantro, mint, coriander, cardamom, paprika, ginger, garlic, chili flakes and sambhar masala. To keep it vegan, I simply omitted the chicken from the original recipe.

This was a case, though, where the curry was only ok. I thought it was ok but not great. Too many flavours became a muddled dish. Rob liked it more than me, though. He likes curry more than me, although since we weren’t completely smitten with it, we decided to try out Curry Burgers. Super simple: mix together leftover curry with leftover rice and chickpea flour. Bake. Easy, peasy. Since we usually serve our curries with rice, this was a fun way to jazz up the leftovers.

I don’t know why but the burgers tasted better than the original curry. We ditched the standard ketchup and mustard for Indian chutneys.. with a side salad of pickled beets and spinach and just ditched the buns altogether. :)

Pumpkin Fenugreek Curry repurposed into Curry Burgers

Easy Leftover Curry Burgers
Adapted from Post Punk Kitchen

2 cups cold leftover curry (I used this pumpkin fenugreek curry without the chicken; beany curries work best)
1 cup cooked cold rice (we used short grain brown rice)
1 cup chickpea flour, plus a little extra (we added maybe another 1/3 cup)

Extra curry powder to taste (did not need it for this curry)
Salt, to taste
Cooking spray

Sides- Tamarind chutney, sriracha, etc

1. In a food processor fitted with its S-blade, add cooked rice and pulse 5 or 6 times. Add the cooked curry and pulse until chunky. Do not blend until it is smooth, you still want some small chunks.

2. Remove mixture and place in a large bowl. Stir in the chickpea flour and add any additional flavourings (curry powder, salt, etc, as needed depending on your curry). Using your hands, mix until the mixture comes together. Add additional chickpea flour if the batter is too loose. It should be mushy, not stiff and not soupy. Transfer to the fridge and chill for at least an hour.

3. Preheat oven to 350F. Line a baking sheet with a silpat or equivalent. Wipe with a touch of oil.

4. Form the mixture into 6 patties and place on the silpat-lined baking sheet. Wipe with a touch of oil, if desired. Bake for 20 minutes, flip and bake an additional 8-10 minutes. The burgers should be firm to touch. Serve with your choice of chutneys and flatbread.

Makes 6 burgers.

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5 Responses

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  1. Sarojini said, on July 29, 2014 at 8:16 AM

    Yum! Will try this out/ I once did a similar thing with layers of curried veg and dal, baked in a dish, with (in my pre-vegan days) melted cheese on top! It was great sliced up with a side salad for lunch.

  2. Johanna GGG said, on July 29, 2014 at 8:18 AM

    I like your thinking – leftovers into burgers is something I love doing but I don’t think I have ever done a curry version.

    I wonder if your mum made the comment about Rob because she realises that they don’t share enough tastes in common and would give different feedback on your food. Sometimes I realise that I love bloggers who have similar tastes to mine which just reinforces them. It is still occasionally a shock when – like last night – I serve a lovely soup with kale and E leaves all the kale on the side! Though I find the households make compromises so that their food choice take everyone’s tastes into account.

  3. gabsodon said, on July 29, 2014 at 8:21 AM

    This is such a perfect idea for leftovers! I also would try making a sort of pizza crust out of it. I think using Rob is a good barometer. My family is the same way. I know they’re not always going to like my food and that’s ok, but when typical omnivores really LOVE it you know it’s amazing!

  4. Lisa said, on July 30, 2014 at 2:11 PM

    That sounds like a delightful meal! Innovative use of leftovers for sure.

  5. Gabby @ the veggie nook said, on August 3, 2014 at 8:30 PM

    I’ve totally done this idea from Isa before! Such a great way to use up leftovers :)


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