In my household I love to have a curry night! The smell in the house is amazing and is one of my boyfriend and I’s favourite. I want everyone, no matter what budget, to be able to have the fun of their own curry night so I came up with this Potato & Pea Curry.
The key to cooking on a budget is using techniques to get the most flavour out of your ingredients. For example, roasting vegetables creates a variety of texture and brings out their natural juices and sweetness. Thats why I had a sudden revelation to try making a curry with roasted vegetables. Keeping the vegetables separate from the sauce means that the sauce can be slow cooked to infuse the flavours without turning the vegetables soggy.
1 Large Onion – 10p
1 Sweet Potato – 63p
2 Baking Potatoes – 30p
150g/1 cup of Frozen Peas – 10p (68p per bag)
4 tbsp of Tikka/Madras Curry Powder – 37p (75p per sachet)
2 Tins of Chopped Tomatoes – 56p
Basmati Rice to serve – 75p (£1.54 per bag)
£2.81 for entire recipe (makes 5 servings)
56p a portion!
All prices are taken from Asda and approximate according to how much of the packet is used/serving size. For example, you will not need need to whole bag of frozen peas or you might like more or less rice to serve your curry with.
Start by dicing the potato and sweet potato into equal large bitesize pieces. Put these into a large saucepan with boiling water and boil them for about 15-20 minutes so they are par-boiled. In the meantime, cut the onion in half from the root. Remove the outer peel and then cut each half of the onion into quarters.
Once the potatoes are ready, drain in a colinder and place all the vegetables onto a baking tray lined with foil. Drizzle some vegetable oil and sprinkle on half of the curry powder (2tbsp). Give it a good mix and place in the oven for 40 minutes at 190℃.
Whilst the potatoes and onion are roasting, fry the rest of curry powder (2tbsp) on a low heat with 1tbsp of vegetable oil. Next, finely cut your coriander, separating the leaves and stalks into two piles. (Life hack – if you struggle finely cutting with a knife, trying using scissors!) Add the coriander stalks to pan and fry until soft. Then add the chopped tomatoes and simmer down for the remainder of time the vegetables are in the oven.
Optional step – you can add a knob of butter 5 minutes before the vegetables are ready to the sauce for a buttery and silky sauce.
At this stage, I would also start cooking your rice according to the package instructions so it will be ready at the same time the potatoes are cooked.
Once the potatoes are cooked and crispy and the onions are soft, directly add to the sauce and stir in. Also add the frozen peas and combine. When the peas have defrosted and warm, your curry is ready to serve! I recommend serving with basmati rice but this is entirely up to you.
Let me know if you try out this recipe in the comments below or by tagging me @joyfulanddeliciouseating. I’ve really enjoyed creating this recipe for you all and seeing how I can stretch out the budget to create some delicious yummy food. Have a joyful and delicious time!