This vegan, gluten-free curry ticks all the right boxes: it’s healthy, all cooked in one pot and it costs under £2 a portion when using store-cupboard ingredients you already have at home.
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- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
Heat the oil in a large saucepan over a medium-high heat. Add the onion and garlic then fry for 2-3 minutes until starting to soften. Meanwhile, rinse the cut potatoes well, shuffling them in a bowl of cold water to release as much starch as possible; set aside.
Add the spices and salt to the onions and fry for 1 minute more, then add the potatoes, turning to coat in the spices. Add 250ml cold water, bring to the boil then lower to a brisk simmer for 20 minutes, stirring regularly to make sure the potatoes cook evenly.
Stir in the peas and coconut cream then simmer for 3-4 minutes more. Serve with the coriander, green chilli and lime wedges, if using. Some flatbreads or steamed rice would go nicely, too.
Leftovers: Potato peelings
Hold on to those Maris Piper peelings! They’re full of fibre and delicious roasted with oil, paprika and a pinch of salt.