RECIPE: Cost-of-living-crisis-approved curry feeds 4 for under $3.50 a serve

Things are tight right now. I think we can all admit we’re feeling a pinch, especially when it comes to doing the groceries and cooking each night. 

It’s hard in times like these to think up meals that not only are substantial but also nutritional, all while being budget-friendly. 

Personally, the thought of just ticking the box on one of those mealtime requirements is enough to send me into overdrive. 

But Kiwi chef Nadia Lim has gone and taken all the mental power and done it herself, sharing a 'Fragrant Veggie Curry' that costs just $3.25 per serve.

So we must not gate keep and share the easy recipe with you.

Cheap and easy vegetable curry recipe

Cook time: 25 mins | Serves: four people

Ingredients:

• 1 grated carrot

• 1 can chickpeas, drained and rinsed

• 1 drizzle of oil

• 3 to 4 cups chopped vegetables (think cauliflower, pumpkin, kūmara, broccoli, or frozen mixes)

• 1-2 Tbsp Thai red curry paste (or any curry paste)

• 1 tsp garam masala or curry powder

• 400g coconut milk

• 1 can crushed tomatoes

• 100g baby spinach

• Salt, to taste

• Optional: Yoghurt, cooked rice, or flatbreads to serve

Method:

Grate the carrot, rinse the chickpeas, and chop veggies into bite-sized pieces if needed.

Heat oil in a pot or frypan. Cook carrot and chopped veggies for 6-8 minutes until starting to soften. Stir in curry paste and garam masala or curry powder for 1 minute until fragrant.

Add chickpeas, coconut milk, and crushed tomatoes. Bring to a boil, then simmer for 8-10 minutes until veggies are tender and the sauce thickens. Stir in spinach until wilted, and season to taste.

Spoon into bowls, top with yoghurt (if using), and serve as is or with rice/flatbreads.

Nadia isn’t the only one cooking up cheap recipe ideas. Alice Taylor Eats, who constantly goes viral for her inexpensive servings, recently went viral with a pasta dish costing only $2 per serving.

And any meal cheaper than chips (literally) is right up my alley. So if curry isn’t your vibe, this might do the trick with the fam.

Cheap and easy roast capsicum pasta

Cook time: 35 mins | Serves: four people

Ingredients:

• 1 packet (500g pasta)

• 2 capsicums

• 4 cloves of garlic with the skin on

• 1 onion, peeled and quartered

• Olive oil

• Salt and pepper

• Optional: 1/3 cup feta, cheese, herbs, etc

Method:

In a tray, place capsicum, garlic, and onion, season with salt, and drizzle with olive oil. Bake at 220 degrees Celsius for 20-30 minutes, until the veggies are soft and caramelised.

Boil your pasta and reserve 1/3 cup of the cooking water.

Remove the seeds and stem from the capsicum and the garlic peels, place them all in a blender with water and feta cheese, and blend until smooth.

Add to the pot of drained pasta and cook, stirring frequently, until the sauce is thickened.

Both Nadia and Alice have more cheap recipes at similar serving prices in their latest joint cookbook, Saver Flavour 2 - a free digital cookbook - making it easier to cook on a budget.

Will you be giving either of these recipes a go next week?!