To help our students through the Cost of Living crisis, we've put together some budget-friendly recipes, each providing 4 servings of warm food while costing less than £12
This is a quick and easy vegetarian-friendly recipe full of comforting carbs to keep your energy levels topped up when running between lecture halls.
Chickpea Coconut Curry
Ingredients:
- 1L Tesco Pure Vegetable Oil, 1tsp - £1.85
- 1 x red onion, finely sliced - £0.21
- 2 x Redmere Farms garlic, chopped - £0.95
- 20g Tesco ginger, peeled and grated - £1.20
- 400g Grower’s Harvest plum tomatoes - £0.34
- 2x 400g tins Tesco chickpeas in water, drained and rinsed - £0.59
- 400g tin coconut milk - £0.85
- 300g Growers Harvest frozen garden peas - £0.55
- 15g fresh cut coriander, roughly chopped - £0.52
- 1 x lime, cut into wedges - £0.24
- 2 x 250g Growers Harvest microwave Basmati rice - £0.42
Total - £8.15
Method:
- Heat the oil in a large, deep frying pan or casserole dish over medium-high heat
- Add the onion, garlic and ginger and cook for 5 mins until softening, then add the plum tomatoes and roughly break them up with a wooden spoon, then simmer for 5 minutes
- Add the chickpeas and coconut milk and simmer for 10 mins until thickened, adding the peas for the final 5 mins of cooking time
- Stir through most of the coriander and season to taste
- Divide the curry into four bowls and scatter with the remaining coriander
- Serve with lime wedges on the side
You can get all of these ingredients from Tesco for £8.15
(prices are correct at the time of writing)