This is my favourite curry, my go-to, easy but perfect comfort food. I used to make it with a cheap turkey leg, but any protein source will do – so feel free to chuck a fistful of whatever you fancy in with the onions if you want to bulk it out or extend it. Recipe from A Girl Called Jack.
Serves 2 from 61p each (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links if you make a purchase.)
1 chilli or a pinch of dried chilli flakes, <1p (80p/100g)
a handful of fresh coriander, finely chopped (optional)
1 stock cube, 5p (49p for 10)
Meanwhile, peel and finely chop the onion and garlic, and chop the chilli. Pour a little oil into a medium, heavy bottomed pan, and add the onion, garlic and chilli, then the cumin, and cook gently on a low heat for a few minutes to soften the onion. Don’t be tempted to turn the heat up – burned onions will permeate your whole curry, whereas sweating them will add a delicious sweetness.
Drain the peaches, reserving the juice, and chop into small pieces. Add to the onion mixture in the pan, along with the reserved juice. By this time, the chickpeas should have finished boiling, so remove them from the heat and drain them, and tip them into the peaches-and-onion pan.
Pour the chopped tomatoes in, add the coriander, and crumble over the stock cube, then stir everything together. Reduce the heat to a low setting, and cook gently for 30 minutes. You may need to add a cup of water to the sauce if it starts to get a bit thick. Stir well, and serve.
Will keep in the fridge, cooled and stored in an airtight container, for three days, or in the freezer for three months. Reheat to piping hot to serve.
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