If you are struggling to make ends meet and save some money, you are in the right place: here are 3 cheap dinner ideas for you to try out.
All these meals can be made for $5 or less and they are delicious and easy to make.
Buttered Rice And Cabbage
- 4 tablespoons butter
- 1 small head cabbage chopped
- salt + pepper
- 1/2 cup peas fresh or frozen
- 1/4 cup Parmesan cheese
- 4 cups cooked white rice
Melt 3 tablespoons butter in a large pan over medium high heat. Add cabbage, salt + pepper to taste. Cook for approximately 15 minutes, allowing cabbage to wilt, browning slightly. Stir it semi often.
Add peas to pan and cook 5 additional minutes.
Take pan off the stove and add cooked rice, remaining 1 tablespoon of butter and Parmesan cheese to pan. Stir to combine.
Serve and enjoy!
Sweet potato and chickpea curry
• 1 tbsp olive oil
• 1 red onion, diced
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp ginger, grated
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 2/3 cup red lentils
• 1 large sweet potato
• 3 cups vegetable stock
• 400g / 14.5 oz canned diced tomatoes
• 400g / 15 oz canned chickpeas, drained & rinsed
• Greek Yoghurt
• Chopped Peanuts
Heat oil in a large pot on medium-high heat. Add it onion, ginger and garlic and cook for 3 minutes until softened, stirring regularly. Add cumin, turmeric and curry powder and stir for 30 seconds.
Add the sweet potatoes and stir to coat with the spices.
Add lentils, diced tomatoes, chickpeas and stock and stir to combine. Bring to boil, then cover the pot with a lid and reduce heat to a simmer for 20 minutes, stirring a few times, until the sweet potatoes are cooked and the sauce has thickened.
Serve curry alone or with rice, a dollop of greek yoghurt and a sprinkle of fresh coriander. Enjoy!
Potato mushroom and onion skillet
• 700 g baking potatoes thinly sliced
• 350 ml skimmed milk
• 1 tbsp corn flour
• 2 tbsp unsalted butter
• 3 cloves garlic crushed
• 250 g mushrooms finely sliced
• 1 medium onion finely sliced
• Freshly ground salt and pepper
• 1 tbsp freshly chopped parsley
Preheat oven to 200C Fan.
Add the sliced potatoes, milk and corn flour to a saucepan, season, bring to the boil and turn down to simmer for 10 minutes. Stir occasionally to ensure all potato slices are cooked through.
Gently heat the butter in a skillet and sauté the garlic, mushrooms and onions until soft.
Tip the pan of sliced potatoes onto the contents of the skillet. Then arrange the potato slices on top of the onion and mushroom filling. Place into the oven for approximately 40 – 45 minutes until the potatoes have crisped on top.
Season with freshly ground salt and pepper, sprinkle over chopped parsley and serve.