As part of National Student Money Week we are featuring some affordable, healthy recipes that can help you eat well for less.
Curry is a cheap and versatile meal that is perfect for the winter months. Our recipe makes four portions, so it’s a great option for sharing or freezing for later. Be sure to follow these tips on freezing food safely.
You could use chicken, lamb or seafood as an alternative, especially if they are on offer!
You can adapt the recipe for a vegetarian or vegan diet by using soya chunks or your choice of vegetables, instead of beef.
| Serves: 4 adults
Preparation time: 20 minutes Cooking time: 120 minutes Ingredients: 240g lean braising steak cut into chunks 2 medium onions chopped 1 pepper, any colour deseeded and chopped 2 carrots 2 garlic cloves 2 tbsp curry powder 2 cans chopped tomatoes 2 tbsp mango chutney 2 tbsp tomato puree 200g easy cook long grain white rice What to do: 1. Brown the beef in a large saucepan or flameproof casserole dish over a low heat. Add the onion and cook for 5 minutes, stirring occasionally. 2. Add the peppers, carrots and garlic. Cook for 5 minutes, stirring often to stop it from sticking, adding a little water if necessary. 3. Add the curry powder and stir well to mix, and then add the tomatoes, mango chutney, 300ml water and the tomato puree. For extra heat, add a generous pinch of dried chilli flakes. 4. Cover and simmer gently for about 1½-2 hours, or until the meat is tender, adding more water if necessary. 5. About 15 minutes before serving, cook the rice according to packet instructions. Serve with the curry. Nutritional information: Per adult portion (i.e. ¼ recipe) 1607kJ / 384kcal 22g protein 67g carbohydrate of which 23g sugars 3.5g fat of which 1g saturates 5g fibre 312mg sodium equivalent to 0.7g salt |