Mrs. Jackson Cooks

Life through food

Curry for when you’re skint

on December 13, 2010

It happens, you spend too much money on shoes or going out partying (or maybe on your kids if you’ve got them), and you can’t afford to buy food.  But you still have to eat.  This is a great store cupboard recipe and pretty much everything in it is something you can have in the cupboard for such times as these.  I really recommend it.  I always have tins of beans, chickpeas, tomatoes, sweetcorn, coconut milk, and tinned fruit in my cupboards, for when you run out of everything else.

And you’ve always got an onion and a potato lying around somewhere – probably going mouldy at the back of the cupboard.  And really, if you don’t have rice in your cupboard, you shouldn’t be reading this blog – it’s all about the rice!  I could quite happily eat it for breakfast, lunch and dinner.  It’s the Asian in me, coming out!  No, not biologically – but culturally, of course!  But you could eat this with naan or chappatis instead, if you prefer.

I love this curry so much,  I make it even when we have plenty of food in the fridge!  It’s the spices in it that really make it special.  And it’s such a simple recipe, you basically chuck everything in the pan and leave to cook! And of course, its a Ravinder Bhogal recipe, from her recipe book Cook in Boots that is now infamous on here!

And it’s vegan too, so a very good recipe to make the vegetarians/vegans in your life.  I like to make it before I go out for a night out as all the carbs are great for soaking up alcohol and the protein in the chickpeas keeps you going all night!

Chickpea and potato curry

Serves 4

1 tbsp oil (I used chilli oil)

1 large red onion (or any colour that you happen to have)

2 garlic cloves finely chopped

1 inch piece of fresh root ginger, grated

2 red chillis finely chopped (de-seed if you don’t want too spicy)

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp garam masala

1 tsp chilli powder

1/2 tsp turmeric

salt & pepper

1 tin of tomatoes

1 large potato chopped into 1inch cubes

1 tin of chickpeas, drained and washed

300ml water

handful of chopped fresh coriander

  1. Heat the oil in a large saucepan or wok.   When it’s hot, add the onion and fry until browned.
  2. Add the garlic, ginger, chilli and spices to the pan and fry until the room becomes very fragrant.
  3. Then add the tomatoes, break them up with a spoon, and stew until they become quite jammy, for about 5 minutes.
  4. Add the potato and the chickpeas to the pan, stir well to coat with the sauce, then add the water.
  5. Bring to the boil, then reduce to a simmer and cover the pan until the potato is cooked, for about 20 minutes.
  6. Serve with boiled rice and virtuousness at your thriftiness, and how much you’ve saved!
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