Laurenne Hopkins ♥

A super simple homemade curry with no need for hundreds of spices as it only uses curry powder. Great with meat or vegetarian, dairy free, mild and sooo tasty –  kids and adults will love this.

I am not really a fan of making curries, mainly because they always have a huge list of ingredients and spices or involve grinding down seeds and simmering for hours and hours. Not this one!

I saw this tomato and coconut curry on a fabulous blog, Wonderthrift and immediately added it to my week’s meal plan. I can never really leave a recipe alone, so here’s my slightly adapted version. When I got halfway through cooking this and realised how delicious it was I just couldn’t resist adding some coconut milk to make it gorgeous and creamy like my favourite korma.

This recipe absolute blew me out of the water – even my husband who is a proper curry snob said it was better than a takeaway! It was so tasty yet mild enough for my baby and toddler to both love it too. We will be making this regularly from now on.

We used a random mix of vegetables we had hanging around in the fridge  (carrots, celery, broccoli, potatoes, onion & peppers) but this would be lovely with chicken or lamb too, or a mix of meat and veggies – throw what you like in there!

If using potatoes I would use leftover or parboiled potatoes – or you can do what I did and give them a quick blast in the microwave for a minute or two to soften them.

This served 2 adults, 2 kids with a bit leftover for tomorrow – which will probably not make it until tomorrow because I am going to have to go and pick at it in the fridge now.

Ingredients:

3 cups of chopped vegetables or 3-4 chicken breasts (or a mix of meat and veg, around 3 cups full)

A splash of oil

1 heaped tablespoon tomato puree

1 tablespoon curry powder (I used mild, use less if using medium!)

2 garlic cloves

1 tin of chopped tomatoes

Half a can of coconut milk

Half a cup of desiccated coconut

1 tablespoon sugar

Salt and pepper

Method:

1. Add your veggies or meat to a pan and cook on a medium heat for around 8 minutes until the veggies have softened / meat has cooked through.

2. Add the curry powder and tomato paste and mix well for a minute or two until all your meat / veggies are coated.

3. Crush or chop your garlic and add to the coated veggies / meat.

4. Add the tin of tomatoes, half tin of coconut milk, desiccated coconut, and sugar and season to taste with salt and pepper.

5. Cook for 5 – 10 minutes or until thickened to your preference.

I love this recipe, and am loving the other thrifty ideas on wonderthrift – do stop by and check out Lucy’s other yummy and frugal recipes!

L x

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