Chickpea curry - 27p a serving
The sun is glorious at the moment. I'm enjoying sunny strolls along the river on my lunch break, and dinner in the garden with Miss and Mr Miser. My meal plan has not quite got with the programme and so last week we had an old favourite which is not very summery.
The mighty chickpea is a main component of some of my favourite (and cheapest!) foods: hummus, falafels, chickpea burgers, and of course the humble chickpea curry. This recipe is scrawled onto a stained envelope I keep stashed in my desk drawer. Once adapted from a recipe I found online, it now probably no longer resembles a traditional Indian offering, but my goodness is it delicious!
1 tbsp vegetable oil - 15p
1 large onion, chopped 7p
2 tsp garlic and ginger paste (I find this cheaper and less wasteful than fresh ginger, and I never use -ginger without garlic anyway!)
1 tsp cumin powder
1 tsp garam masala
1/2 tsp coriander powder
1/2 tsp turmeric
1/2 tsp chilli powder (optional)
pinch of curry leaves (optional)
2 tins chickpeas
1 large tomato
rice, or bread, to serve
Fry the onion for 5-10 minutes until softened and starting to brown
Add the garlic, ginger and spices and stir to coat the onions - fry for for a couple more minutes.
Add the rest of the ingredients, and a mug of water, bring to the boil and then reduce to a simmer.
Simmer for 20 minutes, stirring regularly, until the chickpeas are softened and a thick gravy has formed.
Serve on rice, or with homemade flatbreads
Delicious! Best enjoyed whilst feeling smug at the £20, and 1000 calories, you've just saved by resisting your local takeaway!