Tag Archives: Fruit and Vegetable

One Pan Egg and Potatoes

6 Oct

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This is a great dish when you want to knock something up quickly, because it’s all cooked in one pan and takes almost no time at all. It’s also really healthy!

Tip: this would also be tasty with some chopped cherry tomatoes added at the same time as, or instead of, the pepper.

Serves: two people.

Cost per person: £0.56 (price based on Tesco Value ingredients).

Ingredients:

  • 3-4 potatoes, cooked
  • 1 small onion
  • 1-2 small peppers
  • 2 eggs
  • 1 garlic clove
  • 1 tsp mixed herbs
  • Salt and pepper, to season
  • Vegetable oil, for frying

Method

1) Slice the potato and fry on a medium heat with the chopped onion and garlic for 5-10 minutes, until the potato is golden brown on both sides. Season with mixed herbs, salt and pepper.

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2) Add the chopped pepper and fry for another minute.

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3) Make a space in the pan and add the eggs. Fry for 2-3 minutes, until the eggs are cooked.

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4) Tuck in!

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Sweet Potato and Spinach Curry

28 Aug

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Although this isn’t the cheapest recipe I’ve made, it isn’t too expensive and is well worth a little extra cost. Strong flavours and colours give this dish a real sense of luxury despite being on a budget, and it’s one of my favourite curries.

I’ve tried not to use too many spices in order to keep costs down, as it can get very expensive if you don’t already have them. However, turmeric really does add to the flavour of this dish which is why I’ve included it alongside the chilli.

Leftovers should be fine to reheat for around three days if kept in the fridge, or around a month if frozen.

Tip: if this recipe is too spicy for your liking try only using 1 tsp of chilli powder, as the turmeric is more important to the flavour of the whole dish than the chilli is.

Serves: four people.

Cost per person: £0.91 (price based on Tesco Value ingredients).

Ingredients:

  • 500g sweet potato, peeled and cut into large chunks
  • 1 large onion
  • 2 garlic cloves
  • 1 can (400ml) coconut milk
  • 250g baby spinach
  • 2 tsps turmeric
  • 2 tsps chilli powder
  • Salt, to season
  • Vegetable oil, for frying

Method

1) Boil the sweet potato for 8-10 minutes. Drain and set aside.

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2) Chop the onion and fry on a medium heat with the garlic and turmeric for 3 minutes.

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3) Add the chilli powder and fry for another 2 minutes.

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4) Add the coconut milk and stir in well. Simmer for 4-5 minutes, until the coconut milk has thickened slightly.

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5) Season with salt and stir in the sweet potato. Simmer for another 4 minutes.

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6) Add the baby spinach – don’t worry when it doesn’t all fit in the pan! Simmer for 3 minutes, or until the spinach has wilted.

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7) Serve with rice, naan bread or chapattis.

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