This was another recipe I made on a whim that turned out pretty damn amazing, even if I do say so myself. This time, luckily for you, I did decide to take photographs of the process, and so can share the recipe far more easily with you (rather than with this noodle recipe!).
I found this to be quite quick (definitely around the half an hour mark, and that was with taking photographs and trying to keep things tidy!), really filling (you definitely don’t need the rice with it, but I had a microwaveable packet that needed using up), and healthy. If I was organised I would potentially cook some lentils up the day before and add these, but it isn’t necessary, and would only serve to bulk it up a bit more. Mine tasted pretty much exactly like a takeaway bombay potatoes, and I’m definitely cooking it again. It’s cheap and healthy, where can you go wrong?
Again, I will try and work out costings for you, but I reckon off the top of my head this will be pretty damn cheap!
Making Tomato Free (with the help of Marks & Spencers)
I’ve always had a big issue with finding tomato free curry pastes. I don’t really want to make curries from scratch all the time, as I find the ingredients are expensive, and they are so time consuming. Sometimes I want the convenience of a paste. Thai curries, and Malaysian ones (I love, love, love Massaman curry, and really want to try making one at some point – does anyone have any recommend recipes?), always tend to be safe for my tomato allergy, but when you are craving an Indian style curry, only that will do! Marks & Spencer came to my rescue on this occasion – at the time of writing (please ALWAYS check the label yourself!) their Tandoori and Balti pastes were both free from tomatoes. I prefer their Tandoori one, as I find the extra oil means it keeps better once opened, but both are good and well worth the slightly extra pennies you have to spend for M&S products! If anyone has any other tomato-free pastes or products they recommend, feel free to leave a comment.
Ingredients & Costings
- Curry paste (discussed above) – you can get a decent one for under £2, and you use less than 1/4 of a jar (50p)
- I used a new discovery for me – tinned new potatoes. I initially turn my nose up at things like this, but I’ve been pleasantly surprised. And at 15p for a big tin (which served me for two meals) from Aldi, you can’t go wrong (8p)
- Half an onion – I buy four big onions from Aldi for 59p, but the average price for this amount of onion would not be more than 10p
- Half a pepper – probably around 20p
- Some oil (price negligible)
- Half a bag of spinach (around 50p)
- Optional – some dry spices, and lemon juice (around 10p, if that)
- To serve – a naan bread. I buy 6 for £1, but average price maybe 20p
Price for the recipe: approx £1.70. I reckon you could easily make this for under £1.50 per serving though, by shopping around for curry pastes, and not using extra spices.
Chop up your onions, and fry off in some oil, until softened. You don’t want crunchy onions here – they’ll take around 10 minutes.
Meanwhile, drain and wash your potatoes (to get rid of any brine-y water).
Chop your peppers and add to the pan – cook for around another five minutes. Keep stirring the pan occasionally (I should have mentioned this before!) to prevent sticking and burning).
Choose your dry spices. I used these:
Add your dry spices to the pan, and fry whilst stirring constantly for around 2 minutes until fragrant. This cooks them out and stops the finished tests from tasting powdery.
Add your curry paste, and stir round.
Throw in your potatoes, and mush up with spoon as they heat to make the consistency you want. Make sure they are heated through properly too – I recommend cooking for five or so minutes.
I ended up with mine looking a little like this…
Throw in your spinach and your lemon juice, and let it wilt, around 2 minutes maximum.
Serve up with naan bread, and rice if feeling greedy, and enjoy your homemade takeaway!
Does anyone have any yummy curry recipes?