Curry on Rice has got to be one of the easiest and favorite dishes in this series. Use any protein you like and make it as hot as your tastebuds can handle!
Curry paste is readily available on the supermarket shelf at about $5 a jar it will last for several dishes depending on how hot you like it. Just add to the recipe below for extra flavour.
Preparation time: 5 mins Cooking time: 25-30 mins Serves: 4
Total cost: $9.50 for tofu version or $12-$15 for beef or chicken (approx.)
Ingredients: 2 Tbsp oil
400g diced beef (or chicken, or tofu)
1-2 cups frozen mixed veges, or fresh finely diced veges e.g., carrots & courgettes
2 cups rice
1 can Indian Style Tomatoes
1 can brown lentils
Method: Heat oil in large saucepan on medium heat. Add diced beef and cook until browned.
Add vegetables to pan and cook for 2-3 minutes. Drain canned lentils and rinse with fresh water to remove liquid in can (this liquid is high in sodium so good to rinse off). Add lentils and can of tomatoes to the beef. Reduce to low heat. Cover pan and simmer for 20-25 minutes until veges are cooked through.
While the curry is simmering, cook the rice as per packet. Drain rice. Serve.
Tips
• Dicing the vegetables and meat into smallish pieces allows the meal to cook quickly so if you need a meal in a hurry make sure you keep them finely diced.
• Flavoured canned tomatoes are a cheap and tasty addition to so many dishes. Varieties include Mexican, Indian, and Italian flavours. The Indian style tomatoes used in this recipe contain onion, garlic, capsicum, curry spices & mustard seeds. Using them saves having to purchase all these ingredients separately so is great for the budget.
