The dinner for two: Egg, coconut and tamarind curry with cucumber and peanut salad: £1.80 a head from The Guardian Cook supplement, February 6, 2016 by Meera Sodha

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Notes about this recipe

  • Foodycat on March 12, 2020

    This was from a feature on cooking on a low budget, and if you are on a low budget and don't have a well-stocked spice cupboard, this is OK, but a couple of extra ingredients (maybe some grated ginger and a bit of ground coriander) it would be a much better curry. And the onions take much longer than 15 minutes to properly caramelise - and since they are the main source of flavour, they really need to be richly brown.

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