As my spice cupboard is already quite well stocked, I fancied mastering a spicy and hearty veggie curry. As this is one of the recipes I had already found before my shop, I made sure I had all the ingredients ready and waiting!
The ingredients were:
- 2 tbsp olive oil
- 1/4 butternut squash
- 1 large onion
- 40g root ginger
- 1 green chilli, finely chopped
- 2 tsp cumin
- 2 tsp ground coriander
- 2 tsp turmeric
- 1 cauliflower
- 1 x 400g tin chickpeas, drained and rinsed
- 1 x 400g tin coconut milk
- juice of ½ lemon
As I said, I did already have the cumin, ground coriander and turmeric in my cupboard, however these can be bought relatively cheaply in any supermarket for around £1 each- and they last ages!!
This curry served four good portions, nothing skimpy, which is really good in terms of value, however it does mean you need quite a large pan! So, in the large pan, I softened the chopped onion, and after a few minutes, added the garlic and chilli. I chose to keep the seeds in my chilli, which along with the spices, introduced a delicious heat.
To the onion mixture I added the cumin, ground coriander and turmeric, and although the recipe does say to include fresh coriander at this point I skipped this, because, well coriander is horrid.*
*Disclaimer, ground coriander doesn’t taste like fresh coriander so its ok!!
Anyway, without the fresh herbs, I then tipped the cauliflower, which was broken into its little trees (rubbish description but you catch my gist!), and butternut squash into the pain. The original recipe doesn’t include squash, however I had some in my fridge that needed eating, and it added a different texture which worked.
Once coating the veg in the spice and onion mix I then added the chickpeas which were drained and rinsed. I have never cooked chickpeas myself before, but it was so simple, filling and only 35p… bargain.
Another ingredient I had never used before was coconut milk, but people rave about it, and I know it is a very basic ingredient in lots of curries. Although it is very high in fat, if you believe the food fads and dietary info, its good fats, and I guess I do believe it. It was creamy and smooth and bound all the ingredients together.
After everything was in my very big pot on a medium heat, I put the lid on the curry and let is simmer for 20 minutes, until the cauliflower was cooked through.
At the same time I boiled a smaller pan for brown rice, and let this cook for around 20/25 mins. It was slightly on the al dente side, but I quite like it that way, I think the little bit of bite added to the overall meal.
It smelt great, and tasted even better, and as there was so much I was able to serve some to my hungover pal. The rest of it I have once again put in my trusty Tupperware boxes to eat over the next few days- I wonder if I will get bored of veggie curry??
The overall cost per portion, not including the spices, totalled at under £1 for the curry, and less than 20p for brown rice.
Try it yourself: https://www.sainsburysmagazine.co.uk/recipes/curries/coconut-cauliflower-chickpea-curry