Curry used to be one of those foods that intimidated me because I had no idea what it was! Let me break it down for you. It’s sautéed vegetables with coconut milk, cumin, turmeric, and coriander. Seriously that’s it. Even curry paste is optional to create your favorite curry but feel free to add it if you like spicy food! Once you have the base, you can mix in anything you want – like chickpeas and eggplant to create my favorite curry: $2.25 and 45 Minute Eggplant Curry. Your perfect curry is less than $3 and an hour away!
Did you know that you’re only $2.50 away from a seasonal dish that will bring you an incredible amount of joy? Well, you are! This recipe utilizes the entire acorn squash – all the way down to roasting the seeds! – and tops it all off with sautéd vegetables. Furthermore, you’ll be left with no dishes in the sink and a sense of accomplishment that can only come from making something yourself!
Vegetable soup doesn’t get enough credit. Too often it’s only used as a get-well remedy instead of a dinner spotlight. This $2 and 40 Minute Soup recipe is here to change all that. Time to throw out those over-salted, super-liquidly, probably expired cans in your pantry and trade up to a vegetable soup you’ll crave for a main course every day of the week.
Stirfry = The perfect busy week, meal prep dinner solution. All you need is one pot, some vegetables, and 45 minutes. Next stop, a delicious, vibrant and healthy dish that will brighten up your plate and your day!
I’m all for some great restaurant crispy Brussels sprouts but for $8-10 dollars an appetizer plate, it’s just not financially sustainable. There’s got to be a way to get these delicious vegetables on the plate every night without breaking the bank. Good thing you can pick some up at the grocery store for $2.50 and in 30 minutes you can recreate that restaurant experience for you and a friend in your own kitchen!