Chickpea & Potato Curry

A mild, creamy curry made from pantry staples. Tinned chickpeas, potatoes, and a spoonful of curry powder. Coconut milk would be wonderful, but this version uses just water and a little flour to thicken it, keeping the cost right down.

Approx cost per serving: £0.45

Ingredients (Serves 4):

• 2 large potatoes, peeled and cubed (30p)
• 1 x 400g tin of chickpeas, rinsed and drained (35p)
• 1 onion, chopped (10p)
• 1 tbsp mild curry powder (10p)
• 1 tbsp vegetable oil (5p)
• 1 tbsp plain flour (2p)
• 400ml water

Method:

1. Heat the oil in a pot. Cook the onion until soft. Stir in the curry powder and flour, cook for 1 minute.
2. Add the potatoes, chickpeas, and water. Bring to a simmer and cook for 20–25 minutes until the potatoes are tender and the sauce has thickened. Season well.

Why it's gut-friendly: Chickpeas are a prebiotic powerhouse. Potatoes are gentle on the stomach. The spices in curry powder (cumin, coriander, turmeric) are anti-inflammatory.