Store cupboard curryÌý
This rustle-up number makes use of any bits you’ve got kicking around in the cupboard and freezer to make a knockout curry consisting of sweetcorn, peas and chickpeas. Warming, mellow and sweet, the coconut milk makes this incredibly creamy.Ìý
This recipe is part of a Vegan budget meal plan for two. In March 2023, this recipe was costed at an average of £1.90 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.
Ingredients
- 125g/4½oz long grain rice
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped or grated
- 1 tsp ground paprika
- 1 tsp ground turmeric
- ½ x 400g tin chickpeas, drained and rinsed
- 75g/2½oz frozen peasÌý
- 75g/2½oz frozen sweetcorn
- ½ x 400g tin coconut milk
- ¼ lime, juice only
- 10²µ/â…“o³ú fresh coriander, roughly chopped
- salt and ground black pepper
Method
Put the rice is a sieve and run under cold water until the water runs clear. Fill a large saucepan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring it to a boil for 2 minutes over a high heat. Once boiling, lower the heat, put a lid on, and simmer for 12 minutes. Turn off the heat, and leave the rice to steam.Ìý
Meanwhile, add the olive oil to a large frying pan and fry the onion over a medium heat for 4–5 minutes, or until beginning to soften. Add the garlic and fry for 1–2 minutes until fragrant. Add the paprika and turmeric and warm through for a moment before adding the drained chickpeas, peas, sweetcorn and coconut milk.Ìý
Simmer for 5–7 minutes, or until the peas and sweetcorn are tender. Season generously with salt and pepper, turn off the heat and squeeze in the lime juice. Serve sprinkled with chopped coriander and the cooked rice.Ìý
Recipe Tips
If following the meal plan, the remaining chickpeas, coconut milk, lime and coriander will be used in other recipes. Reserve the stalks of the coriander for use in the coconut dal.
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