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.
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
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!