I’m a thief. I’ve nicked the idea for this curry from two different recipes, one a cheap student veggie curry and one a low-fat chicken curry. I’ve shamelessly pinched my favourite bits from both and created this yummy mid-week curry- easy, cheap, healthy and super versatile, as you can use any vegetables you’ve got in the house for the same delicious outcome.
The tortilla “naans” were an idea born from a combination of having leftover tortillas dangerously close to going off and forgetting to buy actual naan breads in the week. But they turned out to be amazing! And a great lower-carb option too. Altogether, naans and all, this works out at about 650 calories per person; better than my usual Indian banquet of butter chicken and onion bhajis, anyway!
So, this is how I did it…
There are actually two ways to go about this recipe. I used my slow cooker to make this one, because I was having a can’t-be-arsed day… But you can absolutely make it without one, so it’s up to you.
- Right, so there’s no messing about with a slow cooker – just throw the chopped vegetables in, because that’s what I did and it seemed to work out just fine!
- Then I added pretty much everything else- tinned tomatoes, coconut milk, curry paste, tomato puree, stock cube and seasoning- to the cooker. I left this cooking for about 6 hours, but check out your slow cooker’s times and switch it to however long you want to leave it for.
- With the rice, I’m pretty lazy and absolutely rubbish at cooking it on the hob so I used the microwave instead. Following the packet instructions and adding a few herbs and some seasoning of my own, I nuked the rice for about 25 minutes.
- The tortilla naans are the only “real” cooking you need to do if you’re using a slow cooker for this recipe, and even these are pretty bloody simple! I just placed them on a baking tray, brushed with a teeny tiny amount of oil, sprinkled with seasoning and put them in the oven for about 5 minutes, until they went all crispy.
NON SLOW COOKER
- If you don’t fancy using a slow cooker, you can cook this curry on the hob just as easily. First thing’s first, heat up the frying pan and add your chunkier vegetables- potatoes, carrots, anything that takes a little longer to soften up. Fry these off for about 5 minutes.
- Then add the rest of your softer veggies, along with your chopped tomatoes, coconut milk, curry paste, tomato puree, stock cube and seasoning. Cook this for about 15-20 minutes, and just keep an eye on the liquid levels- if it starts to dry up, just add a splash of water to tide it over.
- The rice is exactly the same as above: I’m pretty lazy and absolutely rubbish at cooking rice on the hob, so I used the microwave instead. Following the packet instructions and adding a few herbs and some seasoning of my own, I nuked the rice for about 25 minutes.
- Again, the tortilla naans are the same as above: I just placed them on a baking tray, brushed with a teeny tiny amount of oil, sprinkled with seasoning and put them in the oven for about 5 minutes, until they went all crispy.
It’s really hard to guess the calories and such for this recipe because it really is up to you as to what veggies you throw in there; almost anything works!
And yes, I know, it looks like a lot of ingredients going on below, but it’s just because I wanted to fit as many of the vegetables from our fridge in there as possible and, if you look at the cost of everything going into this dish, it’s actually quite a low cost recipe, despite the lengthy shopping list!
1 medium potato, cut into chunks – 2.5kg bag of Morrisons Wonky Potatoes – £1.12
1 carrot, sliced – 1kg bag of Morrisons Wonky Carrots – 35p
1 onion, chopped – Tesco Brown Onions – 15.8p / 75p per kg
1 red bell pepper, sliced – The Salad Box Loose Red Peppers – 39p – Aldi
4 mushrooms, sliced – 300g ASDA Farm Stores White Mushrooms – 68p
1 tomato, chopped – 6 ASDA Farm Stores Salad Tomatoes – 69p
1 apple, chopped – Granny Smith Apples – 28p – Sainsbury’s
Tin of chopped tomatoes – ASDA Smartprice Chopped Tomatoes in Tomato Juice – 29p
200ml coconut milk (you can just use normal milk, or even just water, if you don’t have- or like!- coconut milk) – KTC Coconut Milk – 50p – Morrisons
2 tbsp curry paste – Curry Paste Tikka – £1 – Asda
1 tsp tomato puree – Tesco Tomato Puree Double Concentrated – 35p
Vegetable stock cube, crumbled – Vegetable Stock Cubes – 49p – Tesco
140g (uncooked) brown rice – Golden Sun Long Grain Brown Rice Easy Cook – 99p – Lidl
2 wholemeal tortillas – ASDA Baker’s Selection Wholemeal Tortilla Wraps – 89p
Each part of this recipe really lives and dies with the seasoning! For the curry, you want to add some dried garlic, dried coriander leaf, salt, pepper and chilli flakes (if it’s not already hot enough for you!) to the pot. If, like me, you find rice quite bland, add some salt, pepper, thyme and coriander leaf as the rice cooks just to give it a pop. And, finally, before you put the tortillas in the oven, you want to cover them with a sprinkling of garlic flakes, coriander leaf and cracked black pepper.