Back on a budget: Pumpkin curry
I've become a student again - and have challenged myself to eat on the cheap, without compromising on taste.
Happy Halloween everyone! I hope your fake fangs and cloaks are poised and ready. Here's my lantern effort for this year...
Make the most out of those pumpkin lanterns and get stuck into cooking with the fleshy insides.
Instead of a bog standard pumpkin pie, I've gone for a more spicy curry alternative.
And, if you cooked last week's lentil chilli, a lot of the leftover ingredients can be used for this, making more savings!
Preparation time: 30 mins
Cooking time: 30 mins
A good slug of olive oil
The scooped remains of a pumpkin lantern (seeds removed)
1 tin of plum tomatoes
1 tin of coconut milk
3 teaspoons of mild curry powder
1 onion, finely chopped
3 cloves of garlic, finely chopped
1 teaspoon of ginger powder
A sprinkle of dried chilli flakes - to your own heat requirements.
A handful of coriander leaves (stems chopped and separated, leaves chopped and put to one side)
- In a blender, blitz the pumpkin, tomatoes, coconut milk, 2 teaspoons of curry powder into a creamy curry sauce.
- Add a good slug of oil into a large pan. On a low heat, add the onions and garlic. Stir on the heat for a 5 minutes or until they are well softened.
- Add the coriander stems, garlic, ginger, a sprinkle of chilli flakes and a teaspoon of curry powder. Stir for a couple of minutes until mixed in well.
- Add the curry sauce and lentils to the pan. Simmer for 30 minutes, stirring occasionally.
- Serve with rice and sprinkle of chopped coriander leaves.
Where the saving are
As I mentioned, if you are making a pumpkin lantern, treat this as a bonus meal (or if you’re making a pumpkin curry, treat the lantern as a free ornament - whatever suits your mood).
Leftovers from the Lentil Chilli I made last week are ideal to use in this recipe: the garlic, lentils and coriander leaves - Yeah! Bonus meal!
If you're searching for coconut milk in the supermarket, try the world food aisle first. More often than not it will be there and cheaper than on the shelves of other aisles (by more than £1 sometimes!).
Buying the curry powder makes a saving. Whilst it’s rewarding making your own curry powder, it will involve buying several spices (which will cost several pounds!). I bought supermarket own brand of mild curry powder, which contains a flavoursome mix of spices for £1.15! And I can use it in other curries too - winner!
Like all ‘homemade’ recipes, this curry is a work in progress. If you cook it - and have any ideas to make it extra tasty, let me know!
AND If you have any other recipe ideas - or tips on cooking delicious food on the cheap - drop me a line!
Tweet me: @backonabudget