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Vegan chickpea curry recipe
 Vegan, healthy and cheap: this tasty chickpea curry is perfect for a weekday dinner. Each serving provides 246kcal, 10g protein, 26g carbohydrate (of which 6g sugars), 9g fat (of which 1g saturates), 9g fibre and 0.5g salt. 1 tbsp vegetable oil1 onion, chopped1 garlic clove, crushed¼ tsp salt ½ tsp ground cumin¼ tsp ground coriander¼ tsp ground turmeric¼ tsp red chilli powder 1 fresh tomato, chopped 400g tin chickpeas, drained and rinsed5cm/2in piece fresh root ginger, gratedpinch garam masalapitta breads or plain basmati rice, to serve 1 tbsp vegetable oil 1 onion, chopped 1 garlic clove, crushed ¼ tsp salt ½ tsp ground cumin ¼ tsp ground coriander ¼ tsp ground turmeric ¼ tsp red chilli powder 1 fresh tomato, chopped 400g tin chickpeas, drained and rinsed 5cm/2in piece fresh root ginger, grated pinch garam masala pitta breads or plain basmati rice, to serve Method Heat the oil in a deep saucepan or a medium-sized wok. Fry the onions and garlic until the onions are caramelised. Add the salt, cumin, coriander, turmeric and red chilli powder. Cook for a minute and then add the tomato. Cook the sauce until it begins to thicken. Add 4 tablespoons of water and stir. Stir in the chickpeas. Mash in a few of the chickpeas, cover and simmer for 5 minutes. Add the ginger and garam masala. Cook for another minute. Serve with pitta breads or rice. Heat the oil in a deep saucepan or a medium-sized wok. Fry the onions and garlic until the onions are caramelised. Heat the oil in a deep saucepan or a medium-sized wok. Fry the onions and garlic until the onions are caramelised. Add the salt, cumin, coriander, turmeric and red chilli powder. Cook for a minute and then add the tomato. Cook the sauce until it begins to thicken. Add the salt, cumin, coriander, turmeric and red chilli powder. Cook for a minute and then add the tomato. Cook the sauce until it begins to thicken. Add 4 tablespoons of water and stir. Stir in the chickpeas. Mash in a few of the chickpeas, cover and simmer for 5 minutes. Add the ginger and garam masala. Cook for another minute. Add 4 tablespoons of water and stir. Stir in the chickpeas. Mash in a few of the chickpeas, cover and simmer for 5 minutes. Add the ginger and garam masala. Cook for another minute. Serve with pitta breads or rice. Serve with pitta breads or rice.
Vegan Singapore noodles recipe
 A speedy, vegan stir-fry with aromatic spice and plenty of veg. Dr Rupy and the BOSH! team make a flavour-packed dinner that costs under £1 per portion. Each serving provides 489 kcal, 14g protein, 81.5g carbohydrate (of which 13g sugars), 9g fat (of which 1.5g saturates), 11g fibre and 1.1g salt. 150g/5½oz rice vermicelli noodlesolive oil, for frying1 onion, thinly sliced½ red pepper, deseeded and thinly sliced1 parsnip, shredded or coarsely grated½ savoy cabbage, finely shredded2 garlic cloves, crushed2 tsp curry powderpinch dried chilli flakes50g/1¾oz spring onions, thinly sliced1 tbsp light soy sauce1 tsp sesame oil 150g/5½oz rice vermicelli noodles olive oil, for frying 1 onion, thinly sliced ½ red pepper, deseeded and thinly sliced 1 parsnip, shredded or coarsely grated ½ savoy cabbage, finely shredded 2 garlic cloves, crushed 2 tsp curry powder pinch dried chilli flakes 50g/1¾oz spring onions, thinly sliced 1 tbsp light soy sauce 1 tsp sesame oil Method Soak the noodles according to the packet instructions, then drain and rinse under cold running water. Set aside.Heat a splash of oil in a wok or large frying pan until smoking, then add the onion, pepper and parsnip. Fry for a couple of minutes until softened and lightly charred, then add the cabbage and garlic and fry for a couple of minutes more.Add the curry powder and chilli flakes, fry for 30 seconds, then add the soaked noodles and spring onions. Warm through.Drizzle in the soy sauce and sesame oil and toss everything together. Divide between warmed bowls and serve. Soak the noodles according to the packet instructions, then drain and rinse under cold running water. Set aside. Soak the noodles according to the packet instructions, then drain and rinse under cold running water. Set aside. Heat a splash of oil in a wok or large frying pan until smoking, then add the onion, pepper and parsnip. Fry for a couple of minutes until softened and lightly charred, then add the cabbage and garlic and fry for a couple of minutes more. Heat a splash of oil in a wok or large frying pan until smoking, then add the onion, pepper and parsnip. Fry for a couple of minutes until softened and lightly charred, then add the cabbage and garlic and fry for a couple of minutes more. Add the curry powder and chilli flakes, fry for 30 seconds, then add the soaked noodles and spring onions. Warm through. Add the curry powder and chilli flakes, fry for 30 seconds, then add the soaked noodles and spring onions. Warm through. Drizzle in the soy sauce and sesame oil and toss everything together. Divide between warmed bowls and serve. Drizzle in the soy sauce and sesame oil and toss everything together. Divide between warmed bowls and serve. Recipe tips Prepare all of the vegetables and measure everything out in advance, so you can work quickly when adding them to the wok.
Budget beans pulao recipe
 Beans pulao is a vegan one-pot rice dish that's cheap, healthy and oh-so-simple to make. 2 tbsp vegetable or sunflower oil1 tsp cumin seeds1 onion, thinly sliced2 x 400g tins mixed beans in water, drained and rinsed½–1 tsp dried chilli flakes1 tsp ground cumin ½ tsp salt300g/10½oz long-grain rice900ml/1½pints boiling waterhandful fresh soft herbs (such as coriander, parsley or mint), leaves finely chopped and a few sprigs saved for garnish 2 tbsp vegetable or sunflower oil 1 tsp cumin seeds 1 onion, thinly sliced 2 x 400g tins mixed beans in water, drained and rinsed ½–1 tsp dried chilli flakes 1 tsp ground cumin ½ tsp salt 300g/10½oz long-grain rice 900ml/1½pints boiling water handful fresh soft herbs (such as coriander, parsley or mint), leaves finely chopped and a few sprigs saved for garnish Method Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5 minutes over a medium heat until softened. Add the beans and cook for a couple of minutes. Stir in the salt and remaining spices and cook for a few seconds then add the rice and water.Bring to a boil, cover (either with a lid or kitchen foil) and cook over a low heat for 15 minutes or until the rice is tender, stirring occasionally. Add the chopped herbs after the rice has been cooking for 10 minutes. Add more water, if needed, until the rice is cooked. Stir the rice and serve topped with the reserved herbs. Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5 minutes over a medium heat until softened. Add the beans and cook for a couple of minutes. Stir in the salt and remaining spices and cook for a few seconds then add the rice and water. Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5 minutes over a medium heat until softened. Add the beans and cook for a couple of minutes. Stir in the salt and remaining spices and cook for a few seconds then add the rice and water. Bring to a boil, cover (either with a lid or kitchen foil) and cook over a low heat for 15 minutes or until the rice is tender, stirring occasionally. Add the chopped herbs after the rice has been cooking for 10 minutes. Add more water, if needed, until the rice is cooked. Stir the rice and serve topped with the reserved herbs. Bring to a boil, cover (either with a lid or kitchen foil) and cook over a low heat for 15 minutes or until the rice is tender, stirring occasionally. Add the chopped herbs after the rice has been cooking for 10 minutes. Add more water, if needed, until the rice is cooked. Stir the rice and serve topped with the reserved herbs. Recipe tips In September 2023 this recipe was costed at an average of £2.56 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
Butternut squash stew recipe
 Butternut squash makes a lovely vegetarian stew when mixed with a few store cupboard ingredients. A great dinner for busy days where you want something cheap and healthy. If you add plant-based yoghurt, it's also vegan. 2 tbsp vegetable or sunflower oil1 onion, finely chopped1 medium butternut squash (about 750g/1lb 10oz), peeled, deseeded and cut into 2.5cm/1in pieces 1 tsp dried chilli flakes1 tsp ground cumin1 tsp ground cinnamon1 tsp salt400g tin chopped tomatoes400g tin chickpeas, drained and rinsed300ml/½ pint boiling waterplain yoghurt (any variety), to serve (optional) 2 tbsp vegetable or sunflower oil 1 onion, finely chopped 1 medium butternut squash (about 750g/1lb 10oz), peeled, deseeded and cut into 2.5cm/1in pieces 1 tsp dried chilli flakes 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp salt 400g tin chopped tomatoes 400g tin chickpeas, drained and rinsed 300ml/½ pint boiling water plain yoghurt (any variety), to serve (optional) Method Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and 200ml/7fl oz boiling water. Cover and cook over a low heat for 30 minutes until the squash is soft. Add the chickpeas with the remaining 200ml/7fl oz boiling water, cover and cook over a low heat for 20 minutes. Leave to rest for 5 minutes before serving. Serve with some yoghurt, if you like. Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and 200ml/7fl oz boiling water. Cover and cook over a low heat for 30 minutes until the squash is soft. Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and 200ml/7fl oz boiling water. Cover and cook over a low heat for 30 minutes until the squash is soft. Add the chickpeas with the remaining 200ml/7fl oz boiling water, cover and cook over a low heat for 20 minutes. Leave to rest for 5 minutes before serving. Serve with some yoghurt, if you like. Add the chickpeas with the remaining 200ml/7fl oz boiling water, cover and cook over a low heat for 20 minutes. Leave to rest for 5 minutes before serving. Serve with some yoghurt, if you like. Recipe tips Any leftovers will keep in the fridge for 3 days and it also freezes well. In September 2023 this recipe was costed at an average of £3.20 (excluding the optional yoghurt) when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
Hot bulgur wheat salad recipe
 Bulgur wheat is a nubbly cousin to couscous, with a little more satisfying chew. It also needs a lot of help from added flavours, so use this as a starting point. Chopped red onion, peppers and celery would also taste great in the mix, as would feta or Greek-style salad cheese. 300g/10½oz bulgur wheat3 tbsp olive oil, ideally extra virgin6 ripe salad tomatoes, diced1 bunch spring onions, trimmed and sliced400g tin mixed beans, drained and rinsed (or any other tinned beans without a sauce)30g/1oz bunch fresh parsley, roughly chopped1 lemon, quarteredsalt and black pepper 300g/10½oz bulgur wheat 3 tbsp olive oil, ideally extra virgin 6 ripe salad tomatoes, diced 1 bunch spring onions, trimmed and sliced 400g tin mixed beans, drained and rinsed (or any other tinned beans without a sauce) 30g/1oz bunch fresh parsley, roughly chopped 1 lemon, quartered salt and black pepper Method Start by cooking the bulgur wheat in a pan of salted boiling water for about 10 minutes or until tender then drain very well in a sieve.Heat the oil in a medium frying pan over a low heat and gently fry the tomatoes, spring onions and beans for 2 minutes, until softened, stirring regularly. Remove from the heat before the tomatoes break down too much. Season with plenty of salt and pepper then add the drained bulgur to the pan, sprinkle over the parsley and toss well together. Squeeze over fresh lemon juice to serve. Start by cooking the bulgur wheat in a pan of salted boiling water for about 10 minutes or until tender then drain very well in a sieve. Start by cooking the bulgur wheat in a pan of salted boiling water for about 10 minutes or until tender then drain very well in a sieve. Heat the oil in a medium frying pan over a low heat and gently fry the tomatoes, spring onions and beans for 2 minutes, until softened, stirring regularly. Remove from the heat before the tomatoes break down too much. Heat the oil in a medium frying pan over a low heat and gently fry the tomatoes, spring onions and beans for 2 minutes, until softened, stirring regularly. Remove from the heat before the tomatoes break down too much. Season with plenty of salt and pepper then add the drained bulgur to the pan, sprinkle over the parsley and toss well together. Squeeze over fresh lemon juice to serve. Season with plenty of salt and pepper then add the drained bulgur to the pan, sprinkle over the parsley and toss well together. Squeeze over fresh lemon juice to serve. Recipe tips If you don't have extra virgin olive oil, you can use normal olive oil. Feel free to add in any beans you have or chickpeas. Top with chilli sauce or use bottled lemon juice if that's what you have. In November 2023 this recipe was costed at an average of £5.04 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
Masala instant noodles recipe
 This riff on instant noodles is the easiest recipe you can imagine and absolutely perfect when you want warming, spicy comfort food! 2 tbsp sunflower oil or vegetable oil2 medium onions, finely chopped2 ripe tomatoes, finely chopped½ tsp dried chilli flakes4 packets of curry-flavoured instant (super) noodles 2 tbsp sunflower oil or vegetable oil 2 medium onions, finely chopped 2 ripe tomatoes, finely chopped ½ tsp dried chilli flakes 4 packets of curry-flavoured instant (super) noodles Method Heat the oil in a large saucepan, add the onions and fry gently for 5 minutes until softened. Add the tomatoes and cook over a low heat for 5 minutes until very soft, stirring regularly. Next add the chilli and mix well.In a jug, measure out the amount of boiling water mentioned on the packets of noodles and pour into the saucepan. Add the noodles with their curry spice mixture and cook as long as it says on the packet. It usually takes 4–5 minutes until the noodles have softened and absorbed the liquid. Don’t stir too much as the noodles will start to break up. Enjoy piping hot. Heat the oil in a large saucepan, add the onions and fry gently for 5 minutes until softened. Add the tomatoes and cook over a low heat for 5 minutes until very soft, stirring regularly. Next add the chilli and mix well. Heat the oil in a large saucepan, add the onions and fry gently for 5 minutes until softened. Add the tomatoes and cook over a low heat for 5 minutes until very soft, stirring regularly. Next add the chilli and mix well. In a jug, measure out the amount of boiling water mentioned on the packets of noodles and pour into the saucepan. Add the noodles with their curry spice mixture and cook as long as it says on the packet. It usually takes 4–5 minutes until the noodles have softened and absorbed the liquid. Don’t stir too much as the noodles will start to break up. Enjoy piping hot. In a jug, measure out the amount of boiling water mentioned on the packets of noodles and pour into the saucepan. Add the noodles with their curry spice mixture and cook as long as it says on the packet. It usually takes 4–5 minutes until the noodles have softened and absorbed the liquid. Don’t stir too much as the noodles will start to break up. Enjoy piping hot. Recipe tips In September 2023 this recipe was costed at an average of £2.39 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
Mammy's potato soup recipe
 A silky potato soup garnished with a swirl of cream and a little parsley. It's budget food that feels indulgent. 60g/2¼oz butter2 onions, roughly chopped4 floury potatoes (about 800g/1lb 12oz), peeled and chopped into roughly 2.5cm/1in chunks1 litre/1¾ pint vegetable stocksmall bunch fresh parsley, leaves roughly chopped (optional) 125ml/4fl oz single cream salt and black pepper 60g/2¼oz butter 2 onions, roughly chopped 4 floury potatoes (about 800g/1lb 12oz), peeled and chopped into roughly 2.5cm/1in chunks 1 litre/1¾ pint vegetable stock small bunch fresh parsley, leaves roughly chopped (optional) 125ml/4fl oz single cream salt and black pepper Method Melt the butter in a large lidded saucepan. Add the onion and cook for 1 minute over a medium heat, stirring to coat in the butter. Add the potatoes and mix with the onion and butter. Put a lid on the pan and gently fry for 10 minutes, shaking the pan every minute or so to stop any vegetables sticking. Add the stock and a few sprigs of parsley, if using, and simmer for 15–20 minutes.Blend with a hand blender or mash down with a potato masher. Add 100ml/3½fl oz of the cream and mix well. Season to taste with salt and pepper. Serve in bowls garnished with a swirl of cream and a little parsley, if using. Melt the butter in a large lidded saucepan. Add the onion and cook for 1 minute over a medium heat, stirring to coat in the butter. Add the potatoes and mix with the onion and butter. Melt the butter in a large lidded saucepan. Add the onion and cook for 1 minute over a medium heat, stirring to coat in the butter. Add the potatoes and mix with the onion and butter. Put a lid on the pan and gently fry for 10 minutes, shaking the pan every minute or so to stop any vegetables sticking. Add the stock and a few sprigs of parsley, if using, and simmer for 15–20 minutes. Put a lid on the pan and gently fry for 10 minutes, shaking the pan every minute or so to stop any vegetables sticking. Add the stock and a few sprigs of parsley, if using, and simmer for 15–20 minutes. Blend with a hand blender or mash down with a potato masher. Add 100ml/3½fl oz of the cream and mix well. Season to taste with salt and pepper. Blend with a hand blender or mash down with a potato masher. Add 100ml/3½fl oz of the cream and mix well. Season to taste with salt and pepper. Serve in bowls garnished with a swirl of cream and a little parsley, if using. Serve in bowls garnished with a swirl of cream and a little parsley, if using. Recipe tips When buying potatoes, you need a floury variety which will be marked as best for baking, roasting or mashing. In November 2023 this recipe was costed at an average of £2.68 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
One-pan turkey bolognese recipe
If you don’t have any tomato ketchup, use tomato purée instead. You can swap your turkey for chicken mince but it will be a little more expensive and you may need a little extra oil to fry as it is likely to be leaner than the thighs (the same applies to turkey breast mince, which is lower in fat than thigh mince). If following the budget meal plan for two, you will have bought a 500g/1lb 2oz pack of turkey and split it into two. The other part is used for the Turkey, potato and pea curry. If you’d prefer to use in one dish, you can double up and make a bolognese for four. The leftovers can be stored in the fridge and eaten over a couple of days or frozen for up to 3 months. The raw turkey can also be frozen, wrapped tightly in foil for up to 4 months. If you decide to make the turkey without the pasta, you can reduce the amount of water to just ½ tin for simmering the mince. Serve the bolognese with spaghetti cooked in a separate pan, or spoon onto jacket potatoes, top with mash or serve with crusty bread.
Chilli no carne recipe
 Repurposing baked bean leftovers with even more beans and a few herbs and spices totally transforms this vegan chilli. It makes enough for lunch the next day too. This recipe is part of a Budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £1.94 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 50g/1¾oz long-grain rice (see recipe tip if following the meal plan)leftover homemade baked beans (see recipe tip)400g tin black beans2 tsp ground cumin½ lime, juice onlysmall handful fresh coriander, roughly chopped 50g/1¾oz long-grain rice (see recipe tip if following the meal plan) leftover homemade baked beans (see recipe tip) 400g tin black beans 2 tsp ground cumin ½ lime, juice only small handful fresh coriander, roughly chopped Method Rinse the rice and then cook according to the packet instructions. Once cooked, set half of the rice aside and leave to cool. (Once cool, transfer to a sealed plastic container and keep in the fridge to use in the Tofu fried rice later in the week.) Place the remaining cooked, warm rice on a plate or bowl, to serve.Meanwhile, place the leftover baked beans in a saucepan, along with the black beans and its liquid from the tin. Add the ground cumin. Bring to the boil, then reduce to a simmer for 5 minutes. Season with lime juice and stir through most of the coriander. Serve the chilli on the cooked, warm rice with a sprinkling of the remaining coriander. Rinse the rice and then cook according to the packet instructions. Once cooked, set half of the rice aside and leave to cool. (Once cool, transfer to a sealed plastic container and keep in the fridge to use in the Tofu fried rice later in the week.) Place the remaining cooked, warm rice on a plate or bowl, to serve. Rinse the rice and then cook according to the packet instructions. Once cooked, set half of the rice aside and leave to cool. (Once cool, transfer to a sealed plastic container and keep in the fridge to use in the Tofu fried rice later in the week.) Place the remaining cooked, warm rice on a plate or bowl, to serve. Meanwhile, place the leftover baked beans in a saucepan, along with the black beans and its liquid from the tin. Add the ground cumin. Bring to the boil, then reduce to a simmer for 5 minutes. Season with lime juice and stir through most of the coriander. Meanwhile, place the leftover baked beans in a saucepan, along with the black beans and its liquid from the tin. Add the ground cumin. Bring to the boil, then reduce to a simmer for 5 minutes. Season with lime juice and stir through most of the coriander. Serve the chilli on the cooked, warm rice with a sprinkling of the remaining coriander. Serve the chilli on the cooked, warm rice with a sprinkling of the remaining coriander.