Store cupboard curry

I always keep certain things in my store cupboard as I’m sure you do too- so when I’ve not had a chance to get to the supermarket I can delve in and create something unique from whatever I’ve got in! This day I opted for a curry which turned out great (to my tastes anyway- hubby wasn’t impressed by the lack of meat in it!!)

You can use this base and add whatever veg you have left in the house. I had sweet potato and courgette so that’s what I used!



Sweet potato




Butter beans


Tinned tomatoes

Coconut milk

Cashew nuts


Garam Masala


Ground coriander


Mustard seeds

Mild chilli powder

Cube the veg

Parboil it for 5mins

Dice the onions and cook on a medium heat in a tablespoon of vegetable oil

Add your spices to your taste. I used around a teaspoon of each one. Cook in the oil and mix with the onions for at least a minute to release the flavour.

Add the chickpeas (half the tin) and butter beans (half the tin) and fry for a minute

Drain your veg and add to the pan

Add the tinned tomatoes and tin of coconut milk. If I did this combination again I’d probably only use half a tin of coconut oil and top with a touch of water so it didn’t go too sweet.

Finally throw in the sweetcorn (half a tin), some salt and pepper and bring to the boil. Reduce to a simmer then leave it simmering for around 15-20mins to reduce down.

Finally I remembered I had some frozen coriander so I chopped that and added it in along with a handful of cashew nuts and cooked for another couple of minutes.

Serve with rice and enjoy!

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