Easy budget friendly recipes

Dry potato and pea curry 
2 sliced onions

1/4 tsp mustard seeds (optional)
1 tsp of oil

2 cloves of garlic, crushed

2 tsp of grated fresh ginger (optional)

1 tsp turmeric

1 tsp ground cumin

1/2 tsp chilli powder

1 tsp garam masala

1 cup of frozen peas
2 cups of water

400-700 grams of diced potatoes

Method: Cook mustard seeds in oil until they start to pop. Add spices except for garam masala and cook stirring for 1 minute. Add potatoes and water and bring to the boil. Simmer covered on low heat for 15 minutes. Add peas and garam masala and cook for a further 5 minutes. Serve with steamed rice.

Source: https://www.goodfood.com.au/recipes/dry-potato-and-pea-curry-20130808-2riet

Lentil and chickpea curry

1 thinly sliced onion

2 cloves of garlic, minced

400 g can of lentils

400 g can of chick peas

400 g can of tomatoes

1/4 tsp of chilli powder

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp turmeric

1 tsp garam masala (optional)

1 tsp oil

Method: cook onion and garlic in oil on low heat until soft. Add spices and stir for 1 minute. Add all other ingredients except for lentils and garam masala. Cook covered for 10 minutes on low heat. Stir in lentils and garam masala (optional) and cook for a further 10 minutes. Serve with steamed or boiled rice, or wraps

Spicy chick pea curry

Same as above but with 2 cans of chick peas instead of 1 can of lentils. My kids love this recipe.

Chicken and corn noodle soup 
1 chicken breast
2-3 small packs of noodles
1 can of corn
1 tbsp soy sauce
Peas or broccoli (optional)

Method: Cook 1 chicken breast in 3 cups of water with a handful of peas, broccoli or whatever green veges are available in water with a tbsp of soy sauce until cooked. Remove and shred or cube chicken breast. Add 3 packs of noodles and their seasoning. Cook noodles and stir through a can of corn. Add the cooked chicken breast, soy sauce and chilli to taste.

Portuguese Chicken Spaghetti

Passed down from my mother in law, this in my son’s favourite meal.

2 – 3 chicken legs per person depending on size or diced chicken.

1 onion, diced

1 tbsp tomato paste or 1 medium sized tomato

1 tsp olive oil

500 g pack of spaghetti

1 L chicken stock

½ tsp chilli flakes

Sliced carrot or a handful of peas (optional)

Image source: https://www.foodfromportugal.com/recipes/stewed-chicken-spaghetti/

Method: Cook onion on low heat in olive oil until soft.

Add chicken pieces and cook and stir until browned all over.

Add enough stock to cover chicken pieces and cook on a low heat for approx. 30 minutes or until chicken pieces start to fall off the bone. Add optional carrots or peas, carrots after 10 minutes and peas after 25 minutes. Remove chicken and vegetables (if added) and set aside.

Add spaghetti to the liquid and cook as per spaghetti instructions. Add more water if needed. The spaghetti should soak up the liquid. Do not drain. Add chicken, mix and serve.