Mixed bean and coriander green curry with fragrant rice

by Paul Warburton on 29 January 2010  |  5 comments
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Check out this amazing recipe for a mixed bean and coriander green curry - and feed five for less than £5!

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Recipe #7: Mixed bean and coriander green curry with fragrant rice

• 1 garlic bulb (30p)
• 100g of fresh ginger (23p)
• 1 pack (50g) fresh green chillies (47p)
• 2 onions (14p)
• 2 packs (25g per pack) of fresh coriander (£1)
• 1 tin (400g) red kidney beans (31p)
• 2 tins (400g per tin) chick peas (74p)
• 2 tins (400ml per tin) coconut milk (£1)

• 1 pack (500g) easy cook long grain rice (64p)

The cupboard staples...

Salt and pepper, oil, cumin, turmeric and medium chilli powder

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at ASDA, where it came to just £4.83.

Instructions

• First thing to do is to get all of your preparation done in terms of chopping and crushing - finely slice the onions and 4 or 5 fresh green chillies (seeds optional). Then grate 4 cloves of garlic and a thumb-sized piece of ginger.
• For the rice get a large pan of salted boiling water, add the rice (500g for 5 people) and 4 teaspoons of turmeric to the water and give it a good stir. Cook as normal.
• Now get a good thick-bottomed pan on the heat, get the pan nice and hot and add 4 tablespoons of oil. Once the oil has started to smoke slightly, lower the heat a little and add the chillies and ginger. Fry off for 20 seconds and then add 3 teaspoons of cumin and 2 teaspoons of medium chilli powder, fry off for a further 20 seconds adding the onions and garlic last and cooking through until the onions have become translucent.
• Drain the kidney beans and chick peas and add to the pan. Continue to cook through for a few minutes on a medium heat.
• Finally add the coconut milk and season to taste. Simmer this down on a medium heat until the sauce thickens a little, this will take about 7-8 minutes.
• Once the sauce has thickened, turn off the heat and stir in ¾ of the finely chopped fresh coriander.
• Serve with the rice and with use the remaining ¼ of finely chopped coriander to garnish each dish.
• Happy eating!

A bit about our Chef, Paul Warburton

Paul Warburton, a lovemoney.com staff member, had a hectic career in the world of hot kitchens and screaming chefs before joining the lovemoney.com products development team.

During these years, under the tutorage of some great chefs, he honed his skills in cooking for numbers within a tight cost and portion-controlled environment.

Now he's planning to regularly offer his help to all budding chefs in the lovemoney.com community, so you can enjoy his original, low-cost recipes with your family and friends every Saturday for free!

What lovemoney.com readers have said about Paul's other recipes

"I made this recipe and it was absolutely delicious! Seriously good! Five of us feasted on it, and feasted well..." Ibeshy

"I made this recipe on Saturday night, and my 13 year-old son promptly requested it again for the following night!" MDW1954

"This is a cracking risotto recipe. Just had it for lunch & it's a winner. More recipes please. Thanks." SavvyLass

Please add your own comments using the comments box below!

If you like this recipe, why not also try Paul's other 'Feed five for under a fiver' recipes: Egg Florentine with smoked cheddar and rocket salad | Beef, mushroom and thyme pie | Spicy tuna, bean and coriander lasagne |  Beef koftas with a feta, spinach and fresh mint salad | Chorizo and pea risotto | Sausage and rosemary hotpot