Golden coconut curry
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Dr Rupy’s creamy coconutty curry is quick and easy to prepare. The perfect midweek meal when you’re cooking on a budget.
In November 2023, this recipe was costed at an average of £1.22 per portion when checking prices at four UK supermarkets. This price is based on using chopped tomatoes, if using tinned cherry tomatoes it is £1.29 per portion. The recipe is designed to be made in conjunction with a low-cost store-cupboard.
Ingredients
- 1 red onion, finely chopped
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 15g/½oz fresh root ginger, finely grated
- 400g tin cherry tomatoes, or chopped tomatoes
- 400g tin coconut milk
- 400g tin chickpeas, drained and rinsed
- 400g tin green lentils, drained and rinsed
- 200g/7oz frozen peas
- 2 limes, juice only
Method
Fry the onion in a large pan over a medium heat for about 5 minutes, until starting to colour. Add the spices and ginger and cook for another minute.
Add the tomatoes and cook for 5–6 minutes, until starting to thicken.
Add the coconut milk, chickpeas and lentils. Bring to a gentle simmer for 10 minutes.
Add the frozen peas and cook for another 2–3 minutes until cooked through. Take off the heat and stir in the lime juice to finish.
