Serves: 4
How much does it cost? This cost me less than 50p per person
What are the benefits? You get at least 3 of your 5 a day, it’s vegetarian friendly and makes a great takeaway alternative


I’m a thief. I’ve nicked the idea for this from two different recipes; one a cheap student affair and one a low-fat chicken curry.

I’ve shamelessly pinched my favourite bits from both to make this yummy mid-week meal. It’s fairly straightforward, low in cost, full of nutrition and incredibly versatile, as you can use any vegetables in the house for a delicious outcome.

The tortilla “naans” (which are not naan breads at all, but are an alternative side to this curry dish) 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. They turned amazing!

It’s a lower carb option than fluffy naans and, being chock-full of veggies, it’s much lower in fat than the usual creamy carnivorous curries we get. Butter chicken and onion bajhis may have my heart, but this is a pretty second choice!

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INGREDIENTS
1 Medium Potato, Chopped 
1 Carrot, Sliced
1 Onion, Chopped
1 Bell Pepper, Sliced 
4 Mushrooms, Sliced
1 Tomato, Chopped
1 Apple, Chopped 
400g Tin Chopped Tomatoes
400ml Coconut Milk (reduced fat if you can)
2 tbsp Curry Paste
1 tsp Tomato Puree
1 Vegetable Stock Cube

SEASONING
Each part of this recipe kinda lives and dies with the seasoning. For the curry, you want to add some dried garlic, dried coriander leaf, salt, pepper and chilli flakes to the pan. 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.


So, this is how I did it…

1. 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.

2. Then add the rest of your veggies, along with the chopped tomatoes, coconut milk, curry paste, tomato puree, crumbled 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, add a splash of water to tide it over.

3. Following the packet instructions, along with some seasoning, and cook the rice, either on the hob or in the microwave.

4. Place the tortillas 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 crisp up.


Tips & Tricks

  • An excellent way to bulk this up even further (as if it doesn’t have enough going on already!) is to add lentils or chickpeas. They’re both really filling, are great for you, and are awesome ingredients for a curry.

 

  • If you’d like the sauce a little thicker, sprinkle in a small pinch of flour and stir. It’ll help thicken everything up (I’m not a fan of runny sauces).

 

  • Got a slow cooker? This recipe is wonderfully tasty and so incredibly easy in a slow cooker, just bung the ingredients into the crockpot and cook up the rice when you’ve got the chance.
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2 replies on “RECIPE: Chunky Vegetable Curry with Crispy Tortilla “Naans” | #ThisGirlEats

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