This is one of my simplest curry recipes which I am excited to share with you. It requires no chopping of vegetables and very minimal preparation. It can be cooked in a very short amount of time, and tastes better with time. And its extremely inexpensive.
I don’t know about you, but my local supermarket sells a can of beans for $0.80 and diced tomatoes for a similar price. I also buy my rice in bulk (5kg bags) when it’s reduced down to $8.00, which usually happens quite frequently. So if you’re someone looking to eat cheaply, then add this meal to your repertoire.
This recipe (with rice) made three large portions.
- 1 can chickpeas, drained and rinsed
- 1 can red kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 medium white onion, diced
- 1tbsp olive oil
- 2tbsp massaman curry paste
- 1 veggie stock cube
- 1/2 packet ‘No Worries Curries’ punjabi lamb spice
- 1/2 packet ‘No Worries Curries’ 9 jewel korma spice
- 5 frozen spinach cubes
- Enough water to cover
- Heat 1tbsp olive oil in a large pot, then add the diced onion and sauté until translucent.
- Add the massaman curry paste and fry until fragrant.
- Add the remaining ingredients and enough water to cover (anywhere from 2-3 cups).
- Cook for 30-40 minutes.
Serve with basmati rice and hot garlic naan bread.