Simple, cheap and delicious!

Vegetable curry is one of the heartiest, warmest dishes you can cook. It's also a great way of clearing out odd bits of veg that you need to use up before they go off. 

This is a base recipe. You can add your own spin on it by adding different spices and proteins if you want. We've used cauliflower, potatoes and carrots but you could use chickpeas, lentils, squash and more!

Got leftovers? This recipe is suitable for freezing.

Serves: 4 

Cost per serving: £1.20 (plus a little more for sides and rice)

Ingredients

4 medium potatoes, peeled and cut into 2cm chunks  

2 large carrots, peeled and sliced diagonally  

1 cauliflower, cut into small florets and halved  

3 tbsp sunflower or vegetable oil  

2 large onions, finely chopped  

2 tbsp medium or hot curry powder  

1 tin chopped tomatoes  

1 tin chickpeas 

400ml vegetable or chicken stock  

200g frozen peas or two large handfuls of young spinach leaves, or a mixture 

Method

Half-fill a saucepan with cold water and add the potatoes and carrots. Bring to the boil and cook for 8 minutes. Add the cauliflower florets and cook for 2 minutes more. Drain in a colander and set aside.  

Heat the oil in a large, non-stick frying pan or wide-based saucepan. Add the onion and cook over a medium heat for 8 minutes or until well softened and lightly browned, stirring regularly. Sprinkle over the curry powder and cook for 30 seconds more, stirring.  

Add the tomatoes to the onions and cook for 2-3 minutes, stirring constantly. Pour in the stock and bring to a gentle simmer. Drain the chickpeas of their water and add to the pan. Stir in the par-cooked vegetables and peas or spinach and simmer gently for 5 minutes. If the sauce thickens too much, add a splash of water.  

Serve immediately with rice or naan. Why not add a spoonful of yoghurt and mango chutney as well?