When it’s cold, there’s nothing better than a curry to warm your belly and remind you that one day, Summer will return.
This was our ‘go to’ recipe while we were stuck inside for two weeks straight because it wouldn’t stop raining here in Byron Bay.
It was freezing, drizzly and miserable, and our cabin fever had hit hard.
So naturally we turned to food to make us feel better.
Curries can be the best way to use up those manky veggies going to waste at the bottom of your fridge, they taste amazing and can feed so many damn people for very little money!
If you have a large family to feed, have a dinner party coming or you just need to be warmed up from the inside, we highly recommend giving this one a go. It’s so easy to make and is seriously one of the best things we have ever put in our mouths!
You’re going to need:
1 red onion (diced)
4 garlic cloves
1 heaped tablespoon of coconut oil
1 teaspoon of turmeric
1 heaped tablespoon of mustard seeds
1 tablespoon of cumin
1/2 teaspoon of black or white ground pepper
1 tablespoon of groin coriander
1 tablespoon of garam masala
1.5 tablespoons of curry powder
1 bay leaf
1 whole bunch of fresh coriander
2 cans of coconut cream
1/4 of pumpkin (we prefer jap)
1 bunch of silverbeet
1 can of cooked chickpeas
Rice of your choice/quantity
This is what you’ll need to do:
Before you start the curry, put your rice on to cook so that they’re ready at the same time!
In a large cooking pot place the coconut oil, diced onion, crushed garlic, mustard seeds, the bay leaf, all of the spices & the pepper .
Cook on a high heat for a few minutes until it looks a bit like a paste (add more oil if it’s too dry.)
*We also recommend playing around with quantities of the spices until you find the flavour combo you like best
Once your house starts to smell like India, add in the coconut oil and lower the heat to halfway.
Once you stay seeing bubbles, add the chickpeas & pumpkin.
Let this cook while you slice up the silverbeet and coriander (leave aside some coriander to use as a garnish). Once chopped, place it all in, put the lid on the pot and let it cook.
Check it and stir it every few minutes to make sure she’s not burning on the bottom.
Once the pumpkin is cooked she’s good to go.
Place your cooked rice in the bowl, top with curry, garnish with coriander, take a photo for Insta & then dig in.
You may also have to keep checking to make sure you haven’t been teleported to India because it tastes THAT authentic!
This recipe fed 8 people and was super cheap to make!
*Poor Girls Tip – As always, we advise to alter this recipe if you are doing it tough and can’t afford to go out and buy these ingredients. Play around with what you already have in your pantry, it’s surprising what you can make with nothing!
Lots of Love
Sarah Mae & Elise
The Poor Girls Pantry x x
Sarah Mae and Elise are two friends with very little money and huge appetites. They became friends a few years ago when they started working together in Byron Bay. Initially they didn’t get along – at all, but their love for food and passion for eating brought us together, now they are practically joined at the hip!
Elise (22) is celiac and lactose intolerant & Sarah Mae (25) is a vegetarian who is allergic to nightshade vegetables (potato, tomato, capsicum, eggplant, goji berries). Their allergies have forced them to maintain a healthy lifestyle and because they both don’t have a lot of money, they’ve have had to figure out how to achieve this on a tight budget. Now that they’ve done the ground work, they want to help, inspire & teach you how to do the same.