TOTAL COST: £0.71

TIME TO MAKE: 35 mins

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What you need:

What to do:

• Boil some water in a pan and add in the the potato, together with a pinch of salt. Cook for around 10-15 minutes until the potato starts to soften, then drain off the water and put the potato in a bowl to the side for now. Heat some oil in a pan over a moderate heat and then add the onion and courgette to the pan and heat for a couple of minutes until they start to soften. Then add the potato back into the pan.
• Next add a large spoonful of mayonnaise to the mix, together with the masala, paprika, curry powder and corinader and make mix together. You should now have quite a thick curry paste. Add in some milk to the pan to thin the mixture. Then turn the heat down and allow to simmer for around 20 minutes, stirring ocassionally.
• At this point you need to start cooking the rice. Add 1/2 cup of rice and 1 cup of boiling water to a pan and put on a high heat until the water is boiling again in the pan (add in a sprinkle of salt so that the rice doesn't stick). Then turn the heat down and cover the rice so that you have a small gap between the pan and the lid and leave for 15-20 minutes until the rice has soaked up all of the water. You may need to stir occassionally.
• As soon as the rice is cooked you can then put it on a plate and add the curry! It's usually easier to make double-portions of curry so that you can put some in a tub in the fridge to use the next day - the curry always tastes better as well because it's had longer for all of the spices to come out.

Make it healthier:

1)Reduce the amount of oil used
2)Use brown rice
3)Use reduced fat mayonnaise
4)Use skimmed milk

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