Perfect Potato, Pea and Sweetcorn Curry

I'm fully into the swing of my second year at university and in terms of food that means two things - I like my food to be cheap and easy to make. This recipe is perfect because not only does it fulfil those criteria, but it's also infinitely tastier than standard student meals such as beans on toast or pasta and a tin of sauce!

What's more, this curry is a great way to inject a bit of health into your life as it provides you with 3 of your five-a-day thanks to its use of inexpensive vegetables and it's incredibly low on calories and fat without skimping on flavour! The lime in this dish really brings your tastebuds to life and the creamy nature of the sauce feels more silky and soothing with every mouthful.

Ultimate comfort food with no fuss, this curry is certainly one for your repertoire!

Perfect Potato, Pea and Sweetcorn Curry
Serves 4

1 tbsp vegetable oil

2 onions, sliced

2-3 tsp easy chillies or 2 chillies, sliced

2 tsp ground ginger

2 tsp ground cumin

1 tsp medium curry powder

750g new potatoes, halved

juice of 1 lime

500ml fat free natural yoghurt

handful of fresh coriander or parsley, chopped

300ml vegetable stock

300g frozen peas and sweetcorn mixed

To Serve:

Rice

Naan

Wedges of lime (optional)

Heat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until soft. Throw in the chillies and spices, and cook for a few mins. Stir in the potatoes and lime juice, coating in the spice mix.

Add the yogurt, coriander/parsley and the stock. Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced. Stir through the peas and sweetcorn and cook for another 5 mins. Serve over rice with a chunk of naan to mop up the sauce.