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!
You will need:
- 1/2 onion (5p)
- 1tsp curry powder (8p)
- 1/2 tin (210ml) coconut milk (34p)
- 1/2 tin (200g) chickpeas (15p)
- 100ml water
You can substitute the chickpeas for any number of items: chicken, mushrooms, paneer. You can also add in things like kale, spinach, and other greens to bulk out and boost the curry.
- 100g dry rice (4p)
- 30g side salad (12p)
- Additional spices like cumin seeds, garam masala, tumeric, ginger etc.
- 1/2 bulb Fresh garlic (10p)
- 20g Fresh ginger (12p)
- 3 Bay leaves (8p)
Homemade naan bread
Making these naan breads is really simple and brings the total cost of the meal up to £1 or 50p per portion. This recipe makes 4 good sized naans, but you could easily halve the recipe or save some for the next day.
- 240g self-raising flour, plus another 10-20g for dusting (8p)
- 245g natural/greek yoghurt (30p)
- 1/2 teaspoon salt
- (Optional) 30g melted butter/ghee (30p)
And the how to:
- 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.
- Now add your powdered spices and cook out. The pan will start to look really dry, but that’s okay!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
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Coconut Curry and Naan Breads – 50p Budget MealTweet
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Interesting method, love the tips Thanks for sharing https://uncuaderno4cero.wordpress.com/
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