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!
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.