Curries
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Curries

Curries are spiced gravies or stews served with rice or bread. They transform inexpensive staples such as beans, vegetables, and spices into fragrant and filling meals that are perfect for using up wilted vegetables, leftover meats, or extra greens.

Key points

  • Beans, lentils, and chickpeas make curries filling even without meat
  • Frozen vegetables keep the cost low and reduce prep time
  • A small collection of spices creates flavour
  • Curries are ideal for batch cooking, leftovers, and freezing

Curries are among the most useful meals for a tight grocery budget because they are built around ingredients that are inexpensive, filling, and easy to adapt. Chickpeas, lentils, kidney beans, and split peas all provide protein and take on the flavour of the sauce. The slow simmering breaks down inexpensive but tougher cuts of meat, and even just a small amount stretches through a whole pot.

Start with an onion, garlic, or ginger, then add spices, a can of tomatoes or coconut milk, and whatever beans or vegetables need using up. Frozen vegetables work well in curries. Peas, spinach, cauliflower, mixed vegetables, and green beans go straight into the pot, speeding up meal prep on busy days.

Curries pair well with rice, flatbread, potatoes, or even toast to make the most of the sauce. They freeze and reheat very well, which makes them good candidates for batch-cooking. Being able to take a curry out of the freezer helps resist the temptation of ordering take-out.

Main ingredients in curries:

  • Onion and garlic: A simple, flavourful base for almost any curry
  • Curry powder or individual spices: Choose any blend and use a little at a time
  • Canned tomatoes or coconut milk: Both make an easy, affordable sauce
  • Beans or lentils: Use canned beans for speed or dried lentils for an especially low-cost option
  • Rice or potatoes: Filling sides that stretche the meal into more servings

Sources for inspiration:

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