That is my favorite curry, my go-to, simple however excellent consolation meals. I used to make it with an inexpensive turkey leg, however any protein supply will do – so be at liberty to chuck a fistful of no matter you fancy in with the onions if you wish to bulk it out or lengthen it. Recipe from A Lady Referred to as Jack.
Serves 2 from 61p every
1 chilli or a pinch of dried chilli flakes, <1p (80p/100g)
a handful of contemporary coriander, finely chopped (optionally available)
1 inventory dice, 5p (49p for 10)
In the meantime, peel and finely chop the onion and garlic, and chop the chilli. Pour just a little oil right into a medium, heavy bottomed pan, and add the onion, garlic and chilli, then the cumin, and cook dinner gently on a low warmth for a couple of minutes to melt the onion. Don’t be tempted to show the warmth up – burned onions will permeate your complete curry, whereas sweating them will add a scrumptious sweetness.
Drain the peaches, reserving the juice, and chop into small items. Add to the onion combination within the pan, together with the reserved juice. By this time, the chickpeas ought to have completed boiling, so take away them from the warmth and drain them, and tip them into the peaches-and-onion pan.
Pour the chopped tomatoes in, add the coriander, and crumble over the inventory dice, then stir every part collectively. Scale back the warmth to a low setting, and cook dinner gently for 30 minutes. You might want so as to add a cup of water to the sauce if it begins to get a bit thick. Stir effectively, and serve.
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All textual content copyright Jack Monroe.