This staple curry dish all the way from India is quick to make, tasty and filling. Try throwing in a tin of drained chickpeas or cooked diced chicken to add protein. Serve with rice or naan bread.
Approx total cost: £3.57 or 89p per portion*
Total time: 35 mins
- 1 tablespoon olive oil
- 1 onion (peeled and diced)
- 1.5 teaspoons garam masala (paste or powder)
- 1 teaspoon red chilli pepper (flakes preferably)
- 2 cloves garlic (peeled and diced)
- 0.25 teaspoons turmeric powder
- 4 medium waxy potatoes (peeled and diced into thick chunks)
- 400 millilitres water
- 1 pack peas (small)
- 2 pinches seasoning
- 50 millilitres natural yoghurt
- 1 bunch coriander (leaves) – or parsley
- 200g basmati rice (cooked)
- Heat a large saucepan or frying pan. Add oil, heat for a moment or two and add the onions. Fry for 1 minute.
- Add all the spices, but only half of the garam masala. Stir until well combined in the oil.
- Add the garlic, potatoes and water. Bring to boil, then turn down the heat and simmer for 15-20 minutes. Add peas and the rest of the garam masala and stir.
- Taste, season and then stir in some of the chopped coriander leaves.
- Stir in the yoghurt.
- Serve hot with the cooked rice and garnished with the rest of the coriander leaves or parsley.
- Curries are always delicious cooked the day before serving, as the spices penetrate the potatoes and peas.
*(prices correct at time of publication – supermarket offers and prices may vary)