Cheap & Cheerful Curry

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cheap & cheerful curry, how to use up leftovers, vegan, gluten free, simple, quick, red lentils, coconut milk, spinach, garlic & ginger,

I am forever finding ways of making meals cheap and cheerful meals with ingredients I already have in the house. It can be easy to overspend on food to cook your favourite meals, so stocking up on cupboard staples is cost-effective in the long run. It means you can concoct something from what ever you have in the house without spending extra!

Onions, garlic, ginger, chillies, ground cumin, garamasala, coriander are absolute essentials to have in at all times, as well as coconut milk or cream, lentils and chickpeas. I’d also suggest having fresh coriander leaves too – they make a huge difference to every dish! All these ingredients can be transformed into any wondrous vegan or meat based dish, so help yourself by stocking up on these!

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This dish I put together the other night, as Ibiza supermarkets aren’t open on Sundays, so you have to cook with whatever you have in, or go to a restaurant. We had leftover cauliflower that needed eating, half a tin of coconut milk open, a nearly empty bag of spinach, chillies and lemons that were nearing their death bed. So here it is – a delicious, easy, cheap and cheerful curry! Enjoy!

 

cheap & cheerful curry, how to use up leftovers, vegan, gluten free, simple, quick, red lentils, coconut milk, spinach, garlic & ginger,

 

Ingredients:

1 Onion, chopped
2 cloves of Garlic, peeled and chopped finely
Knob of Ginger, chopped
2 Chillies, chopped finely
2 tsp Garamasala
2 tsp Coriander
1 tsp Ground Cumin
Salt and Pepper, to taste
One Cup Red Lentils
1/2 Small Cauliflower, chopped into small florets
1/4 Broccoli, chopped into small florets
Jar of Chopped Tomatoes
6 spoonfuls of Coconut Milk
1 tbsp Lemon Juice
Handful of Spinach
1 tbsp Coconut Oil

Method:

1. Soak red lentils for at least 30 minutes, in filtered water.
2. Heat oil in a pan and cook the onions on a medium to high heat until they are soft and transluscent, about 5 mins or so.
3. Turn the heat to medium, add garlic, ginger and chillies. Cook for 2 mins.
4. Add garamasala, cumin & coriander and mix in really well. The smell will a beautiful aroma of this spice blend.
5. Once fragrant, add the chopped tomatoes, salt and pepper. Mix well ensuring you get all the spices from the bottom of the pan. Keep the heat on medium.
6. Add the coconut milk and a cup of water. Bring to the boil for about 5 minutes.
7. Add the lentils and cauliflower. Reduce to a simmer and cover. Cook for 25 mins, until the lentils are tender. Keep stirring the curry or the lentils will stick to the pan.
8. after 20 minutes, heat some coconut oil in a small pan, and add an extra clove of garlic and the chopped broccoli. Fry this until the broccoli becomes crispy, but still maintains its vibrant green colour.
9. Stir in the spinach leaves, squeeze in the lemon juice and allow to wilt for 3 – 5 minutes.
10. Add in the broccoli, and then serve with brown rice.

Revitalise Tip: You can add in any type of vegetable you like, my boyfriend fried some bacon that he had leftover and added that in! So if you want some meat in your dish, add the bacon in with the chopped tomatoes.

Much love

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