Issue 98 is out now
Melissa Corkhill

By Melissa Corkhill

22nd May 2017

Another delicious recipe from The Mob Kitchen, this curry is creamy, healthy, delicious and vegan. Feed a family of four for under a tenner.

Melissa Corkhill

By Melissa Corkhill

22nd May 2017

Melissa Corkhill

By Melissa Corkhill

22nd May 2017

Cauliflower is key here so don’t miss out on it!

Cooking Time (includes preparation time): 40 Minutes

Ingredients:

600g Chickpeas - £0.54
2 Limes - £0.60
Ground Coriander - £0.85
Garam Masala - £0.85
Turmeric - £0.85
Cumin - £0.85
Red Chillies - £0.60
1 Cauliflower - £1.00
Bunch of Coriander - £0.70
Coconut Milk - £0.75
4 Tomatoes - £0.51
2 Brown Onions - £0.24
Garlic - £0.30
Ginger - £0.18

Total Cost - £8.82 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.

Method:

1. Finely chop 2 onions and 3 cloves of garlic. Grate a big chunk of ginger. Throw into a pan and let soften for 5 minutes over a medium heat.

2. Add 1 teaspoon of turmeric, 2 teaspoons of cumin, 2 teaspoons of ground coriander seeds and 2 and a half teaspoons of garam masala. Mix it all in.

3. Break your cauliflower into little florets, and add that to the pan. Coat the cauliflower in the spices. Add a bit of water from the chickpea tin to loosen the curry.

4. Finely chop 4 tomatoes and add these to the pan. Season everything with salt and pepper, and then add 600g of chickpeas. Add a can of coconut milk, and mix everything together. Add a grated red chilli. Allow the curry to putter away on a medium heat for 20 minutes, or until it is nicely thickened.

5. Add a large handful of chopped coriander at the end, and squeeze over the juice of a lime. Enjoy!

loading