As it’s national curry week, we can indulge in spicy, cumin and cardamom laced concoctions to our heart’s content for 7 days. Crispy poppadums, eye wateringly hot onion chutneys, smooth almondy murgh masalla and so on.
But don’t forget you can also whip up your own, for pence! That’s if you go for a veg curry – very filling, tasty and cheap. And it’ll keep you regular (ahem). if you need to bulk it up (although it’s already pretty substantial) then add boiled rice (brown rice for health) with a bit of butter on (not for health). Mmmm, buttered rice – once you’ve tried it you’ll never go back.
Ingredients: (serves 6-8)
- 1 tbsp oil
- 2 cloves garlic, crushed
- 1 onion, finely chopped
- 3 stalks celery, sliced
- 1 apple, peeled cored and diced
- 1 tsp chilli powder
- 1 tsp ground ginger
- 1 tsp turmeric powder
- 100g green beans, sliced
- 200g cauliflower, broken into small florets
- 100g carrots, sliced
- 100g potatoes, diced
- Chicken or vegetable stock cube
- 1 tsp tomato puree
- 20g sultanas
- Heat the oil in a large saucepan and gently fry garlic, onion, celery and apple for 5 minutes.
- Add chilli, ginger and turmeric and continue to fry gently for a further minute.
- Add the green beans, cauliflower, carrots and potatoes, crumbled stock cube and 300ml water.
- Stir in tomato puree, sultanas and a pinch of salt.
- Bring to the boil, reduce heat, cover and simmer for 35 – 40 minutes.
- Serve with rice and naan, a spoonful of yoghurt, or on its own.