Back in 2011 when I was a student trying to live off leftovers, I stumbled across this killer recipe from Emily Tan. It’s a delicious and cheap way to enjoy something a little bit special. I’ve mucked about with it over the years and it changes every time I cook it based on what’s in the cupboard. This version is the latest and probably my favourite. 

Cooking time: 10 mins prep, 20 mins cooking (30 mins total)

To wash up: 1 chopping board, 1 knife, 2 pans


  • 2 mugs of rice
  • 1 onion, diced
  • 1 glug of oil
  • 1 tsp cumin
  • 1 tbsp hot chilli powder
  • 1 tsp dried coriander
  • 1 tsp dried ginger
  • 4 carrots, chopped into batons
  • 1 tin of coconut milk
  • 1 handful of fresh coriander, roughly torn
  • Salt & pepper to taste


  1. Fry the onions on a low heat with the oil and dried spices until softened (3 mins).
  2. Add in the carrots and give a good stir, cooking for a further 5 minutes.
  3. Pour in the coconut milk, fill the empty tin up with water and add that too.
  4. Bring to the boil and reduce to a low simmer for 5-10 minutes.
  5. Get the rice cooking by adding a little oil to a microwavable bowl with two mugs of rice and four mugs of water and microwave on high for 11mins.
  6. Once the sauce has reduced to a desired consistency, remove from the heat, season to taste and serve with rice and fresh torn coriander.

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