Recipe By Kaitlyn Rodley
For the Sauce
- 1 medium yellow onion, peeled and halved (50¢)
- 1 teaspoon crushed garlic (20¢)
- 1 teaspoon crushed ginger (10¢)
- 1/4 cup raw cashews ($1.00)
For the Korma
- 1 tablespoon vegetable oil (5¢)
- 2 teaspoons curry powder (5¢)
- 1 teaspoon ground turmeric (5¢)
- 1 teaspoon garam masala (5¢)
- 1/2 teaspoon cinnamon (5¢)
- 1/2 teaspoon coriander (5¢)
- 1/2 teaspoon kosher salt (5¢)
- 1/2 teaspoon ground black pepper (5¢)
- 1/8 teaspoon ground cardamom (5¢)
- 2 small tomatoes, diced ($1.00)
- 1/2 cup canned, unsweetened full-fat coconut milk (60 ¢)
- 3/4 cup plain yogurt (60¢)
- 1 1/2 teaspoons brown sugar (5¢)
- 2 medium waxy potato, peeled and diced (66¢)
- 1 cup frozen peas and corn mix (70¢)
- 2 medium carrots (30¢)
- 1 kumara ($1)
- 1 cup beans (50¢)
- 1 cup rice (Cook using packet instructions)
- Place the onion, garlic, ginger, and cashews in the bowl of a blender with 1/2 cup of water. Process until pureed.
- Heat the vegetable oil in a large pan set over medium heat. While the oil is heating, measure out all the spices and put them in a small bowl.
- Pour the pureed sauce mixture into the hot pan, being careful to not splatter. Stir in the spices and allow to cook for 2 to 3 minutes, until fragrant.
- Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-corn, kumara, beans and carrot. Stir well, cover the pan, and simmer on medium heat for 10 minutes.
- Uncover and cook a for a further 5 to 10 minutes, until the potatoes are soft and tender. Serve with cooked basmati rice (optional – 60¢) and naan bread.
For the Naan
1 3/4 cups self-rising flour (80¢)
1 cup Greek Yogurt (80¢)
1/2 tsp salt (5¢)
1 tbsp butter of choice optional, to brush naan breads (20¢)
- Pre-heat oven to 200 degrees.
In a large mixing bowl, combine the flour, salt and Greek yogurt.
- Mix well, until combined. Then use your hands to form a large ball of dough.
- Lightly flour a wooden or kitchen surface. Sprinkle a little extra flour on top of the ball of dough, before moving it to the surface. Flatten the dough into a circular shape and divide into 8 even portions. Flatten each portion into a rectangular shape.
- Heat an oven tray or pizza stone in the oven. When hot, place the flattened dough on it and cook it for 3 minutes, before flipping and cooking for a further 2 minutes. Repeat until all the naan bread is cooked.
- Once cooked, lightly brush the tops of each naan bread with melted butter.
TOTAL COST: $12.16
For most of the spices, the cost has been rounded up because it has been so under 5¢.
And with Naan and rice: $15.06