4 (small) portions. Maximum cost: £11.20 for all ingredients, 

Skill level: Super easy,

Total cooking time; 25 minutes, 

  • Prep time: 5 minutes,
  • Cooking time: 20 minutes, 

Equipment used:  1 large pan, 

Original recipe: (Leon: Fast Vegetarian) Green Bean & Cashew Curry (no online recipe available)

 

This is definitely one of those dishes that develops flavour the longer you leave it; so much so I’d recommend making it at least a day in advance. The original recipe specifies to include green beans, but definitely pad this out with other veg – I’m tempted to add fresh shiitake mushrooms and sugar snap peas next time (a great way to use leftover veg) or even some egg noodles. 

 

To cook:

Place all the ingredients apart from the green beans and salt in a pan and bring to a simmer, then continue to cook for about 10 minutes over a low heat.

Add the green beans and stir well, then continue to simmer for another 10 minutes, or until the beans are tender, stirring occasionally – Add more veg at this point if you wish, however if adding a more delicate veg such as mange tout, save this until you have only a few minutes remaining. 

Season well with salt and serve. (Best served topped with fresh coriander)

Serve with jasmine rice

 

Ingredients:

All ingredients from Sainsburys, unless otherwise stated

  • 1 onion (20p)
  • 2 red chillies (60p for a bag of 4)
  • 2 cloves of garlic (50p for a bulb)
  • 2cm piece of fresh ginger (20p)
  • 2 strips of lemon rind (30p)
  • 1/4 teaspoon of ground tumeric
  • a 4cm stick of cinnamon (£1 for a jar of 4 or 5)
  • 10 curry leaves (£1.89 from Nour, Brixton)
  • 100g cashew nuts (SO much cheaper from Nour, £1.20 a bag)
  • 1 x 440ml tin of coconut milk (70p)
  • 250g french beans (£1.35) 
  • Mange tout (£1.25)
  • Jasmine rice, to serve (£2 for a large bag)

 

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