Thrifty kitchen #1

Friday, 13 September 2013

Yikes! I knew it wasn't going to be pretty, but this is not good. Not good at all.

Yes, I checked my bank balance. After the back to school purchases, and forking out for a term's worth of swimming lessons, gymnastics, ballet etc... I'm definitely feeling a little light of wallet.

One way to try and cut back a little on the monthly outgoings is a spot of clever grocery shopping. Now, I'm not great at this. We love our food, cook everything from scratch and the beanies take a packed lunch to school each day, so we spend a fair amount per week. But I do have a few recipes in my repertoire that cost less than others, without compromising on taste or nutrition, and are enjoyed by the whole family (except the bambeanie - he's still more of a boob man!).

So I thought I'd share my dinner recipe here each day, as I attempt to reduce my grocery spend for the next week. 

I'd love to hear your 'thrifty kitchen' recipes too, so please share them using a link in the comments below. 

It's Friday, so that can only mean one thing... curry! This recipe is one of my favourites. It's simple to make, healthy and my children like it too. It's also the type of recipe you can experiment with and add different things to, depending on what you have in the fridge/cupboard. It doesn't cost much to make - especially as it uses a number of ingredients that I tend to have 'in stock' anyway.



I have this recipe scribbled on the tiniest piece of paper. The writing has faded, its moved house with me three times and, considering the number of times I've made it, you'd assume I had it memorised. 

Chickpea and potato curry

1 garlic clove
1/2 tsp black peppercorns
2 tbsp oil (I use olive oil)
1 tsp finely chopped stalks from fresh coriander (save the leaves for later)
1 tin coconut milk
1 tbsp curry powder (I use medium strength, but adjust according to taste)
1 potato
1 tin chick peas
Handful of cherry tomatoes
2 tbsp soy sauce
1/2 tsp salt
1 tsp sugar
Fresh coriander leaves

- Pound the garlic, peppercorns and coriander stalks into a paste, in a pestle and mortar.
- Heat the oil and briefly fry the paste before adding the coconut milk.
- Stir well and then add the remaining ingredients in order.
- Bring to the boil, then turn down to a simmer and cook until the potatoes and chick peas are al dente (about 25-30 minutes).
- Add finely chopped coriander and serve with your choice of rice. 

I've added spinach to this, cauliflower, fresh basil leaves, sweet potato - you really can play about with it depending on what you have lying around.

* I'll check back later to add a photo once I've made dinner ;)


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