Vegetarian. Rich. Healthy. Delicious. The yoghurt gives this dish a sublime creamy
consistency. All for under a tenner, it is the perfect midweek supper.
Fry off the spices with the onions first to intensify their flavour.
COOKING TIME (INCLUDES PREPARATION TIME): 1 HOUR 20 MINUTES
- 2 Aubergines - £1.30
- 2 Brown Onions - £0.32
- Ginger - £0.27
- 2 Sweet Potatoes - £0.66
- Garlic - £0.30
- Spinach - £1.00
- Coriander - £0.70
- Yeo Valley Yoghurt - £1.50
- Cumin - £0.85
- Turmeric - £0.85
- Cayenne Pepper - £0.85
- Chickpeas - £0.50
- Chopped Tomatoes - £0.70
- Total Cost: £9.80 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Finely chop knob of ginger, three cloves of garlic and your onions. Fry off the ginger and the garlic, adding 3 teaspoons of turmeric, 3 teaspoons of cumin and 1 teaspoon of cayenne pepper.
- Add chopped onions. Allow them to soften.
- Cube your sweet potatoes and aubergines. Add them to the pan. Coat them in the spices and oil.
- Add tins of chopped tomatoes. Then, fill both tins with water and add the water. Bring to the boil, then stir and cover with a lid. Leave at a gentle simmer for 45 minutes.
- After 45 minutes add chickpeas. Put lid back on. Leave for 15 more minutes.
- Then, add spinach and coriander stalks. Put lid back on for 3 more minutes.
- Remove curry from the heat.
- Allow to cool slightly, and then add your yoghurt. This will prevent curdling. Marble the yoghurt through the curry, and then scatter remaining coriander leaves on top.
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