As a foodie on a budget, I’m always on the lookout for tasty new ideas that are easy and affordable to try at home. Cooking in bulk is, for me, an absolute lifesaver – unfortunately, I don’t have the time (or money) to saunter around Waitrose carelessly chucking fresh ingredients into a basket every day of my life. Nope, I need recipes that are gonna make me a lot of food, quickly and cheaply. Which is why this healthy and simple Chickpea and Vegetable curry is so damn good across the board (if I do say so myself).
- 1 vegetable stock cube
- 150ml boiling water
- 300g carrot batons (or regular carrots if you’re not lazy like me!)
- 350g mixed veg (broccoli, peas, green beans; whatever takes your fancy!)
- 1 whole cauliflower
- 12 medium-sized tomatoes
- 120g baby corn
- 1 large red onion
- 2 handfuls of spinach
- 1 tin of chickpeas (drained)
- 1 handful of fresh coriander
- 2 cloves of garlic (crushed)
- 2 tablespoons of curry powder
- A squeeze of tomato purée
- Olive oil
- 2 dollops of crème fraîche (optional)
PORTIONS: 5-6 easily! Freezable and microwaveable.
COST PER PORTION: £1.95
TIME TO COOK: 50 minutes
1. Peel and chop all of the carrots, mixed vegetables, baby corn and cauliflower. Chuck everything into a pan (or two!) and boil on a high heat for 10-15 minutes or until part-boiled. Once slightly al dente, take off the heat, drain and set to one side for later.2. Dice the onion and add to a slightly oiled pan with the crushed garlic cloves. Sauté on a medium-high heat until the onion is soft and starting to brown slightly. Hint: if you’re a multi-tasker, you can do this step while your veg is bubbling away! 3. Roughly chop all 12 tomatoes and add to the softened onion and garlic. Turn down to a low heat and simmer for 10-15 minutes or until the tomatoes have completely softened.4. Add the part-boiled veg from earlier to the tomato, onion and garlic mixture and stir in. Hint: this recipe makes a heck of a lot of food so, at this point, I actually separated everything out into 2 pans before continuing. Just remember, if you do the same, everything from this point needs to be divided between the 2 pans! 5. Pour in the 150ml of boiling water and stir, crumbling in the vegetable stock cube as you do.
6. Add a generous squirt of tomato purée, the curry powder and the chickpeas. Leave to simmer on a low heat for 10 minutes, stirring every couple of minutes to make sure the curry doesn’t stick to the pan. Hint: more or less curry powder can be added in to suit your own taste.7. Roughly chop the coriander and add to the curry along with the spinach leaves. Continue to simmer on a low heat for a further 5 minutes.8. Taste and serve! Boil up some rice for a more traditional accompaniment, load up a sweet jacket potato or spoon a hearty amount into a bowl with a couple of dollops of crème fraîche on top; perfect for cooling off the palette!
What’s good about this recipe is that it’s a solid all-rounder… Healthy? Check. Cheap? Check. Easy? Triple check. Whether you’re a family of 5 after a simple meal to satisfy a load of rumbling tummies, or a time-stretched individual like myself just looking to stock up my freezer with homemade dishes, this one’s a winner.
Be sure to let me know if you try this one out yourself in the comments below!
Bon Appetit, FOF