I use this recipe a lot, all the time, every week at least once! It’s easy, delicious and very budget. You can add leftover roast chicken, frozen fish or just some wholesome chickpeas and spinach to complete this dish. With rice on the side it will feed a family of 4 easily.

Here’s the recipe –

In a blender place 3 large peeled white onions, 5 cloves of garlic, 100g grams of creamed coconut, 1 tin of tomatoes, 2 cups of water, 3 tbsp tomato purée, 2 red chilli’s or more if you like it hot, 1 small knob of ginger, 3 cardamom pods and any leftover stems from some fresh coriander. Blend until smooth.

In a heavy duty casserole dish fry 2 tsp mustard seeds, 1 tbsp of cumin, 1 tbsp of garam masala, and 2 tsp of turmeric (in a little olive oil or butter) for a couple of minutes until the aroma fills the room. Pour in the blended curry sauce you have just made, mix it altogether, season with salt and pepper and allow it to simmer away for 10 minutes. Taste to see if it needs more salt, pepper or spice – adjust accordingly.

Now add your filling, and place the casserole dish in the oven on gas mark 5 / 190c for 1 hour. Do check it now and then to make sure it doesn’t burn, and give it a stir. If it reduces too much add a dash of water. The sauce should become thick and flavoursome. Serve with basmati rice and natural yoghurt.

Here’s the cost –

1 tin tomatoes = 34p
Tomato purée = 15p
Creamed coconut = 50p
Onions, garlic & ginger = 30p
Spices = 10p

Total = £1.39

Add roast chicken = £2
Add pollack = £2
Add cooked chickpeas = 28p