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3 cheap and healthy curry recipes for students
Curry is a dish that is delicious, flexible, full of flavour and really nutritious. There’s no wonder it’s a dinner-time favourite for many students!
Providing you choose the right recipe, it can also be a very cost-efficient dinner option that can be batch-made, shared, frozen and re-heated for the next day’s lunch!
The other wonderful thing about a curry recipe is that you can customise it to suit your taste. You can easily swap round meat and vegetables depending on your likes and dislikes and also add or remove spice depending on how hot or mild your tastebud preferences are! You can also adjust the quantities easily depending on how many people you want to feed or how many days you want the dish to last!
Below, we’ve listed 3 yummy curry recipes that are cheap and quick to create as well as being healthy and packed with flavour. Just let us know which is your favourite…
Chickpea Coconut Curry
What you need
2 tbsp medium curry paste
1 can chickpeas, drained and rinsed
1 can chopped tomatoes
25g creamed coconut, roughly chopped
125g basmati rice
How to make
Place your rice in a pan of boiling water and leave to simmer for about 15-20 minutes, until the rice is soft and tender. Drain off any excess water that hasn’t soaked into the rice and leave to rest for a few minutes.
Put the curry paste and the drained chickpeas in a saucepan and cook over a low heat for a couple of minutes and keep stirring.
Next, add the chopped tomatoes and creamed coconut and bring everything to a gentle simmer for about 8 minutes, stirring regularly. If the mix appears to be a little thick, stir in a little warm water to thin it down. Add a little salt and pepper to season.
Serve with your basmati rice and enjoy!
Warming Chicken Curry
What you need
1 tbsp oil
1 spring onion
1 clove garlic
1 tbsp curry powder
1 tbsp ground ginger
1 can chopped tomatoes
2 tbsps plain yoghurt
1 chicken thigh or breast, chopped into cubes
How to make
Add some oil in a large saucepan and then add the chopped spring onions and garlic. Let them cook for about 5 minutes then add in your curry powder and ground ginger.
Pour in the can of chopped tomatoes and then mix everything before adding in your chopped chicken. Cook the chicken until it’s fully cooked all the way through and browned around the edges (you can check this by cutting into one of the larger pieces of chicken with a knife).
Add a splash of water and your yoghurt to the chicken mix, stir everything together, and then let it simmer on a low heat for a further 10 minutes
Once everything is ready, serve with either rice or Naan bread and dig in!
Red Sweet Potato & Cauli Curry
What you need
Splash of oil
1 onion, chopped finely
1 sweet potato, peeled and chopped into chunks
½ cauliflower, chopped into small florets
2 tbsp red curry paste
1 tbsp smooth peanut butter
1 can coconut milk
A few leaves of fresh spinach
How to make
Melt your oil in a large saucepan over a medium heat and add your chopped onion, frying and stirring until golden and soft. Add your red curry paste, smooth peanut butter and chopped sweet potato and cauliflower into the onion pan, followed by your coconut milk and 200ml water.
Mix gently and bring everything to the boil in the pan and then turn down the heat and simmer, uncovered, for about 25-30 mins. Check that your sweet potato is cooked through and soft with a fork.
Stir through a handful of spinach leaves and season well with salt and pepper. Serve with rice and if you want some crunch, sprinkle over a few crispy fried onions. Yum!
Post your recipe wins
Successfully made your curry and want to show it off? Tag @beyond_lettings in your social media posts and we will re-share them on our channels to display your amazing cooking skills with other students!