Priest Makes Ash Curry With Leftover Ashes


YOU know how it goes if you’re a priest. It’s Ash Wednesday, you make a big batch of ashes and inevitably only half of it gets used, at best. It’s the same every year! You tell yourself, next year, I’m just going to make half the ashes I normally do, but then you go ahead and make a huge amount anyways.

Well, one Waterford’s priests has gotten inventive and has released a series of ash-based recipes online to help his fellow clergymen get the most of their leftover ashes.

From ash sandwiches to ash lasagna, ash stew to spicy Thai green ash curry, Father James Malone from Poolnaballin parish has gone viral with his recipes, with thousands of priests worldwide getting in on the hot ash action.

“It just seemed so wasteful to throw out all these ashes,” explained Fr. Malone, tucking into a delicious plate of Nachos topped with salsa, guacamole, sour cream and ashes.

“You don’t have to be a whiz in the kitchen to make these meals. I’ve kept everything simple so that your housekeeper can make them for you at any time. I hope you enjoy!”

As a special treat, Father Malone shared his recipe for Chicken and Ash Curry exclusively with WWN. YUM!


  • 350g / 12½ oz. cooked chicken
  • 5 button mushrooms
  • 1 medium pepper
  • 1 medium onion
  • 100g / 3½ oz. of peas
  • 1 large carrot
  • 1 clove of garlic
  • 2 dessert spoons of medium curry powder
  • 1 teaspoon of vegetable oil
  • 1 chicken stock cube dissolved in 275ml / ½ pint of hot water
  • 1 dessert spoon of plain flour
  • 1 large handful of consecrated ashes

    Cooking Instructions
  • Slice vegetables and garlic
  • Heat the oil in a frying pan and gently fry the onions, carrot and garlic
  • Add mushrooms and pepper to the frying pan and cook for 2 to 3 minutes
  • Add curry powder and flour to the pan and cook for 1 minute stirring all the time
  • Stir in the stock and cooked chicken pieces
  • Add the defrosted peas, reduce heat and cook slowly for 10 minutes without stirring
  • Throw the large handful of ashes into the pan and stir until everything is evenly grey
  • Serve on a bed of rice, and garnish with a sprinkling of dry ashes
  • Enjoy!