Cheap as chips, made in a jiffy and would still taste good even if you threw an old boot in it.
Great for when the cupboards are practically bare. This is one of my go-to fridge clear-out the night before grocery day meals that I know everyone in the Scrap House will eat.
This version used a tin of tuna, a soggy sweet potato and a bunch of broccoli stalks I had stashed in the freezer…
So cheap and simple even a hobo could afford it…
A small onion (diced), 2 cups of stock any flavour but we like chicken the best (brought liquid, homemade or powdered or one of those cubes made up to about 2 cups by adding water), a teaspoon of curry powder (more if you like it spicy), a teaspoon or so of oil ( to soften the onion we use olive or coconut oil for everything but use whatever you have in your pantry).
Ingredients you can vary
A large can of tuna. For this I used one of those 425g tins that costs less than $3 from Aldi. (Hopefully my cheap tuna didn’t cost too many dolphin tears- but when you’re on a budget some days you just have to choke on the guilt over sea creatures a little – at least here I know the tin gets recycled. Small compensation I know but better than nothing.
A small sweet potato (diced)
A cup full of chopped broccoli stalks.
In a saucepan saute off your onion and veg until the onion is soft. Add the curry powder and stir through. Add stock and drained tuna. Simmer until veg are soft.
Serve by itself with a chunk of bread or on a bed of rice or pasta.
Okay, so we haven’t actually tried this recipe using an old boot, but at one time or another we’ve tried just about everything else… And so far, it’s never been bad..
Instead of of tuna try a tin of salmon, chick-peas, lentils or, if your flush this week, some chicken.
Or you can leave out the meat or meat substitutes altogether and just use more veg.
Use any veg you have lying around at the bottom of the fridge, plain old white potato tastes good, so does pumpkin. Throw in some peas, carrots or corn. Celery and carrot always go well with onion. We save our broccoli, silverbeet, kale and cauliflower stalks for soups, stews and curries. The possibilities are endless.
One hint that does make a difference though is to balance out “bitter” veg, like cabbage with something a bit sweet or starchy or both like carrot, pumpkin or potato.
Pretty sure this cost me under $5 all up, it fed four of us a decent sized portion with enough for me to take a serve to work for lunch tomorrow and used up those bits of veg that would have otherwise been tossed in the compost (or worse – gone to landfill) … $1 a serve, can’t get much cheaper than that.