20 Minute Curry With Naans

This curry is one of my go-tos. Together with the naans it is one heck of a meal, and only takes 20 minutes! Plus, at 31p per portion (40p with one naan each) you can’t go wrong.

Soon you’ll be making curries like the pros!

1. You will need:
2. Recipe Video:
3. Optional Extras:
4. Homemade naan bread
5. And the how to:
6. Join the Journey!

And the how to:

1. First, take an onion and either slice or dice it. Add it to a pan with a drop of oil and cook on a medium heat until it has began to brown and soften.
   • If you are using any fresh ginger, garlic, lemongrass, or other spices, add them about a minute after the onions.
   • If you are using whole spices such as cumin seeds or mustard seeds, add them around a minute or two after the fresh garlic/ginger.
2. Now add your powdered spices and cook out. The pan will start to look really dry, but that’s okay!
3. Once the spices are fragrant, add in your coconut milk along with your chickpeas and around 100ml of water (you can use the chickpea water, if you like).
   • If this is the end of the coconut milk tin, wash on the last of the coconut milk with some water and add this to the curry.
4. At this point you can start cooking your rice or making your naan breads.
   • You can cook the rice in a separate pan or, if you want to save on energy costs, in the curry itself. If you choose the latter option, keep an eye on it and add more water as needed to allow the rice to cook.
5. For the naans, simply mix the ingredients in a bowl until a shaggy dough forms then turn out onto a floured work surface and work until smooth, around 2-3 minutes. The dough will be sticky.
6. Divide the dough into the number of naans you want (I made 4 good sized naans), roll them out with a floured rolling pin into ovals around 1/2cm – 1cm thick.
7. Now cook the naans by putting them into a hot, dry pan and flipping when one side has browned, around 1-2 minuteds. They’re done when both sides have brown and black spots on them.
   • You can brush the naans with butter, ghee, or oil once the sides have cooked to get a richer food, but this is not necessary and they still taste excellent without.
8. Serve up and enjoy! Curry, rice, and naans in 20 minutes – perfect!

That’s it! Simple as that. Tell me what you think – have you made this recipe? Will you? Let me know in the comments!

Don’t forget to subscribe to my channel and this blog to get new budget-friendly recipes every week. If you know anybody who you think might benefit from these low-cost, easy to follow recipes – a parent, student, child, or anybody else – please do share this with them. The more people I can reach, the more I can help eat during the cost of living crisis.

If you have any suggestions for recipes, or have a favourite meal which is now becoming unaffordable, get in touch. I’d love to build a community where budget-friendly recipes and ideas are freely shared, and I’d love to have you along for the ride.

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