Tandoori Chicken Kebabs

Total Cost: $3.95

Ingredients
 2 large chicken breasts $2.48
 ½ cup plain yogurt $0.25
 1 med lemon, juiced $0.32
 2 cloves garlic $0.14
 ½ med yellow onion $0.16
 2 inches fresh ginger $0.31
 ½ tsp salt $0.02
 1 Tbsp garam masala $0.15
 ½ tsp paprika $0.05
 ¼ tsp cayenne pepper $0.02
 ½ tsp turmeric $0.05

Instructions
1. Trim the fat from the chicken and slice into thin strips. Place the chicken strips in a
large freezer bag or glass dish for it to to hold the marinade.
2. Finely dice the onion and garlic and peel and grate the ginger. Add the onion, garlic,
ginger and the rest of the ingredients to the bag with the chicken. Close the top and mix all
of the ingredients well. Place in the refrigerator to marinate at least four hours or over
night.
3. After marinating, place the chicken strips on skewers and grill (I put two chicken
strips per skewer). If using a George Foreman grill, preheat the grill for five minutes. Place
the kebabs on the grill and cook for three minutes. Flip the kebabs and cook for three
minutes more to achieve grill marks on both sides.
 Curried Chickpeas with Spinach

Total Cost: $5.40

Ingredients
 2 Tbsp olive oil $0.32
 1 small onion $0.47
 2 cloves garlic $0.16
 1 inch fresh ginger $0.16
 1½ Tbsp curry powder $0.45
 8 oz spinach (fresh or frozen) $1.36
 1 (15 oz.) can tomato sauce $0.59
 1 (29 oz.) can chickpeas $1.89

Instructions
1. Dice the onion, mince the garlic, and grate the ginger on a small holed cheese
grater. Sauté the onion, garlic, and ginger in a large skillet with the olive oil over medium
heat until the onions have softened (3-5 minutes).
2. Add the curry powder and continue to sauté with the onion mixture for one minute
more. Add about ¼ cup of water and to the skillet along with the fresh spinach and
 continue to sauté until the spinach has wilted. The water will help steam and wilt the
spinach (no water needed if using frozen spinach).
3. Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce.
Stir well to distribute the spices in the sauce and heat through (5 minutes). Serve over rice
or with bread.

Cashew Rice Pilaf

Total Cost: $3.72

Ingredients
 2 Tbsp butter $0.20
 1 clove garlic, minced $0.08
 ½ tsp turmeric $0.05
 ½ tsp cumin $0.05
 ¼ tsp cinnamon $0.03
 2 cups uncooked jasmine rice $0.88
 ½ cup chopped cashews $1.68
 ¼ cup dried fruit (raisins, cranberries, or chopped apricots) $0.38
 3 cups water $0.00
  ¾ tsp salt $0.03
 1 whole bay leaf $0.15
 ¼ bunch cilantro (optional) $0.19

Instructions
1. Place the butter, minced garlic, turmeric, cumin, and cinnamon in a medium sauce
pot. Turn the heat on to medium-low, then stir and cook the butter and spices for about 2
minutes.
2. Add the dry rice, turn the heat up to medium, and cook and stir for about two
minutes more. You should hear the rice crackling a little. Finally, add the cashews, dried
fruit, water, salt, and bay leaf to the pot. Stir briefly to combine the ingredients.
3. Place a lid on the pot, turn the heat up to high, and allow the pot to come to a full
boil. As soon as the pot reaches a full boil, turn the heat down to low and allow the pot to
simmer lightly for 20 minutes. After 20 minutes, turn the heat off and allow it to sit for 15
minutes more. Do not remove the lid at all during the cooking process.
4. After the pot has rested with the heat off for 15 minutes, remove the lid and fluff the
rice with a fork. Roughly chop the cilantro and gently stir it into the rice. Serve hot.

curry roasted cauliflower

Ingredients
 1 head cauliflower $2.50
 ½ large red onion $0.65
 2 Tbsp olive oil $0.22
 ½ Tbsp curry powder $0.10
 ¼ tsp crushed red pepper (optional) $0.02
 to taste salt & pepper $0.05
 ½ cup frozen peas $0.23

Instructions
1. Preheat the oven to 400 degrees. Remove the leaves and stem from the cauliflower
and cut it into bite-sized florets. Place the florets in a colander and rinse under cool water.
Drain well and remove as much water as possible.
2. While the cauliflower is draining, slice the onion into strips. Line a baking sheet
with foil. Spread the cauliflower and red onion on the baking sheet. Drizzle with olive oil
and sprinkle on the seasonings (curry powder, red pepper flakes, salt, and pepper). Toss
until everything is well coated. This can be done in a bowl if it’s easier for you.
3. Place the baking sheet in the oven and roast for 45 minutes, stirring once half way
through. Thaw ½ cup of peas while the cauliflower is roasting.
4. Remove the cauliflower from the oven afater 45 minutes or when the edges have
turned golden brown. Place the cauliflower and onions into a bowl and toss with the
thawed peas. Serve warm!

Coconut Vegetable Curry

Ingredients
 2 Tbsp olive oil $0.32
 2 cloves garlic $0.16
 1 inch fresh ginger $0.16
 2 Tbsp curry powder* $0.30
 ½ lb. carrots (3-4 medium) $0.55
 1 small onion $0.52
 2 Tbsp tomato paste $0.11
 1 (15 oz.) can diced tomatoes $0.75
 1 lb. frozen broccoli and cauliflower pieces $1.65
 1 (14 oz.) light coconut milk** $0.99
 ½ tsp salt $0.02
 ½ tsp sugar $0.02
 Handful fresh cilantro, chopped $0.25

Instructions
1. Peel the ginger using either a vegetable peeler or by scraping with the side of a
spoon. Grate about one inch of the ginger on a small holed cheese grater. Mince the garlic.
Sauté the garlic and ginger with olive oil in an extra large skillet or large pot over medium
heat until softened (1-2 minutes). Add the curry powder and continue to sauté for one
minute more.
2. Meanwhile, peel and cut the carrots into rounds. Dice the onion. Add the carrots and
onion to the skillet and continue to sauté until the onions are soft and transparent.
3. Add the tomato paste and diced tomatoes (with juices) to the pot. Stir until the
tomato paste has mixed in with the juices and created a thick sauce. Add the frozen
broccoli and cauliflower pieces and stir to combine. Let the pot simmer over medium heat
until the broccoli and cauliflower have heated through (5-10 minutes).
4. Turn the heat down to low and add the coconut milk. Stir until the coconut milk is
thoroughly mixed with the tomato sauce. Allow the curry to heat through over low heat (5
minutes). Stir the salt and sugar into the sauce. Taste and add more salt if desired. Top with
a handful of fresh, chopped cilantro.

Notes
*Every curry powder blend is different, so start with a smaller amount and add more as
needed. I used 2 Tbsp total.

*Full fat coconut milk can be used in place of light coconut milk, but you may need to add
some water to thin the sauce. Full fat coconut milk has much less liquid than light coconut
milk.

Curry Beef with Peas

Ingredients
 2 Tbsp vegetable oil $0.04
 3-4 cloves garlic $0.16
 2 inches fresh ginger $0.21
 1½ Tbsp curry powder $0.23
 1 tsp turmeric $0.05
 a pinch crushed red pepper (optional) $0.02
 1 lb. ground beef $4.42
 1 medium potato $0.81
 1 cup beef broth* $0.11
 1 tsp flour $0.02
 ½ lb. frozen peas $0.82
 to taste salt $0.05

Instructions
1. Mince the garlic, peel and grate the ginger. Use a vegetable peeler or scrape with a
spoon to remove the peel of the ginger. Cook both with vegetable oil over medium heat for
2-3 minutes or until softened.
2. Add the curry powder, turmeric, and red pepper flakes. Stir and cook for about 1-2
minutes more. Add the beef and continue to cook until fully browned.
3. While the beef is cooking, peel the potato and then cut into small cubes. Once the
beef is fully cooked, add the cubed potatoes, beef broth, and flour. Allow the whole skillet
to simmer, stirring occasionally, until the potatoes have softened and most of the moisture
has evaporated off (about 15 minutes). If it gets too dry before the potatoes have finished
cooking, simply add a little bit more water and continue cooking.
4. Once the potatoes are tender, stir in the frozen peas and heat through. Give it a
taste and adjust the salt to your liking. Serve over rice or with naan bread.

Notes
*I used beef base to make one cup of beef broth, which is far less expensive than
purchasing canned beef broth.