I picked this recipe so I could use the rest of the Tikka Masala paste I had opened last week. Other than that the most expensive ingredient was the Greek yogurt which was cheapest in a giant pot, but I’ve been eating it with blueberries and/or cereal as a snack so it’s not going to waste!

This recipe was a BBC Good Food recipe and very easy to follow, though I did adjust it a little.

Serves 4. 393 calories per portion.

I used:
Olive oil
1 butternut squash – diced
1 red onion – diced
3 tbsp Tikka Masala curry paste (I added two in when the recipes suggest and another later on as I wanted a slightly stronger taste)
300ml vegetable stock
400g Tin of plum tomatoes (the recipe says 4 large tomatoes chopped, but I’m not a fan of tomato skin in food, and a tin of Sainsbury’s basics tomatoes was 35p!)
400g can of chickpeas – rinsed and drained
3tbsp Greek Yogurt (original recipe suggests fat free but it was more expensive)
Cost: Under £3

Method:

Heat the oil in a large sauce pan (with a lid for later) and add the butternut squash, cook for about 3 minutes until the squash browns a little bit.
Add in the red onion and 2 tbsp curry paste and continue frying for about 3-4 minutes.
Pour over the stock, put the lid on the pan and leave to simmer for 15-20 minutes until the squash is tender.
This is also when I added the extra tbsp of curry paste.

Add the chickpeas and canned tomatoes (cut them up with scissors if they’re whole ones) and cook for about another 3 minutes or so.

Take off the heat and then stir through the 3tbsp of yogurt.
I severed with basmati rice (cooked with a tsp of Turmeric to make it yellow) and kale on the side.

Verdict:
Another very easy recipe, and very tasty. If I make it again I might add some different vegetable for a bit more texture, and potentially try a spicier curry paste. But it was very cheap, and made enough for 3 possibly 4 lunches.