Adapted from this recipe, I used half portions and omited the things I didn’t have in my store cupboard. Other than the fresh onion and the garlic, everything in this was dried/canned and so it’s the ideal thing to make if you’re short on time, or the cupboard is bare.
As usual, prices are for Tesco via MySupermarket. For this super-tasty curry for three, you need:
1 tablespoon vegetable oil – 2p (or free if you’ve had something preserved in oil, and use the oil from that)
1 medium onion – 16p
1 clove garlic – 4p
1 teaspoon ground coriander – 3p
1 teaspoon cumin – 1p (available in the Value range)
1/4teaspoon cayenne pepper – 1p
1 teaspoon ground turmeric – 1p
1 can Value chopped tomatoes – 34p
1/2 cup water
1 can of chick peas – 39p for a single can, or 25p using the 4 for £1 offer on ‘East End Chick Peas’, found in the world food aisle
1 teaspoon paprika – 3p
1 teaspoon garam masala – 3p
2 tbsp natural yogurt – optional
Total: £1.07 using the 39p can of chick peas, making this 36p per serving
OR 93p using the 25p can of chick peas, making the total per head 31p.
- Heat oil in a large skillet.
- Soften the onion and garlic.
- Add your spices.
- Stir for a few seconds.
- Add the chickpeas and tomatoes.
- Add a cup of water and stir.
- Cook covered for 1around half an hour.
- Stir and cook uncovered for 30 seconds.
Serve with homemade naan bread for an incredible curry, costing only 40p per head!
What’s your favourite chickpea recipe?
— Farn ❤