This quick and simple vegetarian curry is not only delicious but also really affordable, if like me you have a store cupboard full of ingredients this curry becomes really cheap as it is only the fresh ingredients that you have to buy. In my case the total cost of the dish was a mere £2.75 that is less than £0.46p a portion; this will depend of course, on how well stocked your cupboard is.

Please do not be put off by the list of ingredients a lot of these items you may have lurking in a cupboard some where in the kitchen. Simply serve this dish with rice of your choice. This recipe will happily feed 4 people quite generously.

  • 1 x Onion, peeled and finely sliced
  • 3 x Garlic Cloves, peeled and crushed
  • 8g Root Ginger, peeled and finely diced
  • 350g Sweet Potato, peeled and cut into 1 cm dice
  • 350g Butternut Squash, peeled, de-seeded and cut into 1 cm dice
  • 3 x Tomatoes, diced
  • 1 x 400g tin Chickpeas
  • 1 x 400g tin Cannelini Beans
  • 1 x 400g tin Chopped Tomatoes
  • 1 tbsp Tomato Puree
  • 1 tsp Cumin Seeds
  • 1 tsp Curry Powder
  • 1/2 tsp Caraway Seeds
  • 1 tsp Chilli Flakes
  • 1 tsp Fennel Seeds
  • 1/4 tsp Sea Salt
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Ground Turmeric
  • 4 x Cardomom Pods
  • 1 x 400g tin Coconut Milk
  • 300ml Vegetable Stock
    Fresh Coriander, picked and chopped

Heat 2 tbsp vegetable oil in a large pan on a medium heat. Add the sliced onions and cook gently until they have softened without colour.

Meanwhile place the fennel seeds, cumin seeds, caraway seeds and sea salt into a pestle and mortor and break down.

Once the onions are cooked add the garlic and the ginger to the pan and cook for a further 5 minutes.

Now add the all of the spices including the spice mix out of the pestle and mortor, stir and cook out for 2-3 minutes. Then add the tomato puree and cook out for 1 minute.

Now add the butternut squash, sweet potato, fresh and tinned tomatoes and the vegetable stock, bring to a simmer, then cover and cook for 30-40 minutes until the vegetables are almost tender.
Finally add the beans, chick peas and the coconut milk and bring back to the simmer, cook for 5 minutes.

Chop some fresh coriander and put this in at the last minute and serve.