Your store cupboard contains some of the most important ingredients when it comes to cooking on a budget. You don’t have to have fresh or expensive ingredients to make a tasty home cooked meal and this potato curry proves it!
Tinned potatoes are a great thing to keep in your cupboard, not only are they cheap (12p), but you can either use them as the main element of a meal, like this curry or you could use them in a side dish such as potato salad or roasted.
My recipe for Homemade Naan Bread is a perfect side for this curry, all the ingredients can be found in your cupboard and fridge.
Serves 4 Costs 57p a serving
1 560g tin potatoes, drained and halved
1 400ml coconut milk
1 400g tin chopped tomatoes
1 400g tin chickpeas, drained
4 tsp curry powder
2 tsp cumin
3 tsp garlic granules
1/2 tsp cayenne pepper
4 tsp garam masala
thumb sized fresh ginger, finely grated
1 small onion, finely chopped
- In a large saucepan, fry the onion in a little oil until they start to brown. Add the ginger and potatoes, cook for 2 minutes.
- Add all the other ingredients to the pan, bring to the boil and simmer for another 20 minutes or until reduced.