37 Cheap and Easy Curry Recipes: Delicious Dinners on a Budget

Looking to spice up your meals without breaking the bank? You’ve come to the right place. This post is packed with cheap and easy curry recipes that will add flavour to your weekly dinner routine. Whether you’re a kitchen newbie or a seasoned cook, there’s something here for everyone.

Curry doesn’t have to be complicated or expensive. By sticking to a few basic ingredients, you can whip up delicious meals in no time. That means more time enjoying your food and less time stressing over your budget.

Forget takeaways or pricey restaurant visits. With these recipes, you’ll master the art of making scrumptious curry at home. So grab your apron, and let’s get started!

The Basics of Making Curry

Exploring curry-making starts with grasping core concepts, including essential spices, herbs, proteins, and various types of curry. You’ll find that mastering these fundamentals is key to crafting a perfect, flavourful dish.

Curry refers to a variety of dishes originating from South Asia that use a complex combination of spices or herbs, typically including turmeric, cumin, coriander, ginger, and fresh or dried chillies.

Each curry showcases unique flavours and styles depending on its regional origin. Whether you’re making a creamy korma or a spicy vindaloo, the goal is to balance spices with other ingredients.

Making a good curry often involves creating a paste or base, frying it and slowly cooking to allow spices to release their flavours.

Essential Spices and Herbs

Spices and herbs are the heart of any curry recipe. Turmeric, cumin, coriander, ginger, and chillies are commonly used. For a fresher note, add fresh coriander, mint, or curry leaves. Don’t be afraid to experiment. You’ll find garam masala as an all-purpose blend, while spices like mustard seeds, fenugreek, and cardamom add depth. Grinding your spices fresh can dramatically improve taste.

A basic curry might start with heating oil and frying mustard seeds until they pop, adding a ground spice blend, and then incorporating other ingredients.

Choosing the Right Proteins

Choosing the proper protein is vital and can include meat, seafood, or plant-based options. Chicken, lamb, beef, and prawns work well for different types of curries. Lentils, chickpeas, and tofu are good vegetarian choices. The kind of curry influences the protein choice. For example, a mild chicken curry pairs well with creamy sauces, whereas pork is ideal for rich, tangy curries.

Marinating proteins in yoghurt and spices beforehand can make them more tender and flavourful.

Types of Curry

Curries come in many varieties. Indian curries like korma, tikka masala, and vindaloo are some popular choices. Thai curries such as green, red, and panang use different spices and often incorporate creamy coconut milk. Each type has its unique ingredients and preparation methods. For instance, Thai green curry typically uses green chillies and coconut milk, while an Indian korma uses ground nuts and cream. Understanding these differences allows you to appreciate and create diverse curry dishes.

37 Cheap and Easy Curry Recipes

Curries can be quick, cost-effective, and delightful to make. You’ll find recipes featuring chicken, potatoes, chickpeas, and even seafood, all designed to be easy on your wallet and time.

1. Quick Easy Chicken Curry Recipe

Chicken curry can come together swiftly with basic ingredients.

Ingredients:

• 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 can (14 oz/400 ml) coconut milk
• 1 cup (240 ml) chicken broth or water
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Ingredients:
   • Cut the chicken into bite-sized pieces.
   • Finely chop the onion, and mince the garlic and ginger.
2. Cook the Chicken:
   • Heat the vegetable oil in a large pan over medium-high heat.
   • Add the chicken pieces and cook until they are browned on all sides. Remove the chicken from the pan and set it aside.
3. Sauté the Aromatics:
   • In the same pan, add the chopped onion and cook until it becomes translucent.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the curry powder, ground turmeric, ground cumin, and paprika.
   • Cook the spices with the onion mixture for about 1 minute to release their flavours.
5. Combine and Simmer:
   • Return the browned chicken to the pan.
   • Pour in the coconut milk and chicken broth (or water).
   • Stir well to combine all the ingredients.
   • Bring the mixture to a boil, then reduce the heat to a simmer.
   • Let it simmer for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
6. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

2. Simple Potato Curry

Potato curry is both hearty and simple.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 cup (240 ml) water
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Ingredients:
   • Peel and dice the potatoes into bite-sized pieces.
   • Finely chop the onion, and mince the garlic and ginger.
   • Chop the tomatoes if using fresh ones.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • If using, add the mustard seeds and let them pop. Then add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Cook the Potatoes:
   • Add the diced potatoes to the pan and stir well to coat them with the spice mixture.
   • Add the chopped tomatoes (or canned diced tomatoes) and mix well.
6. Simmer:
   • Pour in the water and bring the mixture to a boil.
   • Reduce the heat to a simmer, cover the pan, and let it cook for about 20-25 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally to prevent sticking.
7. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

3. Effortless Chickpea Curry

Chickpea curry is a breeze to make, especially with tinned chickpeas.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 cup (240 ml) coconut milk or water
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Ingredients:
   • Drain and rinse the canned chickpeas.
   • Finely chop the onion, and mince the garlic and ginger.
   • Chop the tomatoes if using fresh ones.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Cook the Chickpeas:
   • Add the drained chickpeas to the pan and stir well to coat them with the spice mixture.
   • Add the chopped tomatoes (or canned diced tomatoes) and mix well.
6. Simmer:
   • Pour in the coconut milk or water and bring the mixture to a boil.
   • Reduce the heat to a simmer, cover the pan, and let it cook for about 15-20 minutes, or until the flavors have melded together and the sauce has thickened. Stir occasionally to prevent sticking.
7. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

4. Vegetarian Curry

Vegetarian curries can be just as satisfying as those made with meat. This easy vegetarian curry is perfect for those looking for the great flavor of curry without the meat.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 2 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 1 cup frozen peas
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 cup (240 ml) coconut milk or water
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Ingredients:
   • Peel and dice the potatoes.
   • Peel and slice the carrots.
   • Drain and rinse the canned chickpeas.
   • Finely chop the onion, and mince the garlic and ginger.
   • Chop the tomatoes if using fresh ones.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Cook the Vegetables:
   • Add the diced potatoes and sliced carrots to the pan and stir well to coat them with the spice mixture.
   • Add the chopped tomatoes (or canned diced tomatoes) and mix well.
6. Simmer:
   • Pour in the coconut milk or water and bring the mixture to a boil.
   • Reduce the heat to a simmer, cover the pan, and let it cook for about 15-20 minutes, or until the potatoes and carrots are tender. Stir occasionally to prevent sticking.
7. Add the Peas and Chickpeas:
   • Add the frozen peas and drained chickpeas to the pan.
   • Stir well and let it simmer for another 5-10 minutes until everything is heated through and the flavors have melded together.
8. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

5. Weeknight Seafood Curry

Seafood curry is perfect for a quick weeknight meal.

Ingredients:

• 1 lb (450g) white fish fillets (such as tilapia or cod) or shrimp, cleaned and deveined
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 can (14 oz/400 ml) coconut milk
• 1 cup (240 ml) water or fish broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Ingredients:
   • If using fish fillets, cut them into bite-sized pieces.
   • Finely chop the onion, and mince the garlic and ginger.
   • Chop the tomatoes if using fresh ones.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Combine and Simmer:
   • Pour in the coconut milk and water or fish broth.
   • Stir well to combine all the ingredients.
   • Bring the mixture to a boil, then reduce the heat to a simmer.
   • Let it simmer for about 10 minutes to allow the flavors to meld together.
7. Cook the Seafood:
   • Add the fish pieces or shrimp to the pan.
   • Simmer for about 5-7 minutes, or until the seafood is cooked through and opaque.
8. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

​6. Chicken Tikka Masala

Chicken Tikka Masala is a beloved dish that combines marinated and grilled chicken pieces with a rich and creamy tomato-based sauce. Originating from Indian cuisine, it has become a global favorite due to its aromatic spices and comforting flavors. This simplified version of Chicken Tikka Masala is designed to be budget-friendly and easy to prepare, making it perfect for a weeknight dinner. With ingredients you likely already have in your pantry, you can create a delicious and satisfying meal from this delicious recipe that brings the taste of an Indian restaurant right into your home. Serve it with rice or naan for a complete and hearty meal.

Ingredients:

For the Chicken Marinade:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• Salt to taste

For the Sauce:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 cup (240 ml) heavy cream or coconut milk
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Marinate the Chicken:
   • In a large bowl, combine the yogurt, lemon juice, minced garlic, minced ginger, ground cumin, ground coriander, ground turmeric, garam masala, chili powder, and salt.
   • Add the chicken pieces and mix well to coat.
   • Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Cook the Chicken:
   • Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
   • Arrange the marinated chicken pieces on the wire rack.
   • Bake for 15-20 minutes, or until the chicken is cooked through and slightly charred. Alternatively, you can cook the chicken pieces in a large skillet over medium-high heat until cooked through.
3. Prepare the Sauce:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the chopped onion and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
   • Stir in the ground cumin, ground coriander, ground turmeric, garam masala, and chili powder. Cook the spices with the onion mixture for about 1 minute to release their flavors.
   • Add the chopped tomatoes (or canned diced tomatoes) and cook until they soften and break down, about 5 minutes.
4. Combine and Simmer:
   • Add the cooked chicken pieces to the pan.
   • Pour in the heavy cream or coconut milk and stir well to combine.
   • Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
5. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

7. Lentil Curry (Dal)

Lentil Curry, commonly known as Dal, is a staple in many Indian households due to its simplicity, affordability, and nutritional benefits. Made with basic pantry ingredients, this hearty dish is rich in protein and fibre, making it a wholesome meal. Dal can be enjoyed with rice or bread, and it’s perfect for a quick and comforting weeknight dinner. Pair it with brown rice for an extra health boost.

Ingredients:

• 1 cup dried lentils (red, yellow, or green)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 4 cups water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Lentils:
   • Rinse the lentils under cold water until the water runs clear. Drain and set aside.
2. Heat the Oil:
   • In a large pot, heat the vegetable oil over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pot and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pot and cook until they soften and break down, about 5 minutes.
6. Cook the Lentils:
   • Add the rinsed lentils to the pot and stir well to combine.
   • Pour in the water or vegetable broth.
   • Bring the mixture to a boil, then reduce the heat to a simmer.
   • Cover and cook for about 20-25 minutes, or until the lentils are tender and the mixture has thickened. Stir occasionally to prevent sticking.
7. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

8. Egg Curry

Egg Curry is a versatile and budget-friendly dish that’s popular in many parts of India. It features hard-boiled eggs simmered in a richly spiced tomato and onion gravy. This hearty and flavorful curry is perfect for a quick weeknight meal and pairs wonderfully with rice or naan. It’s a great way to enjoy a protein-rich dish without breaking the bank.

Ingredients:

• 4-6 eggs, hard-boiled and peeled
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 cup (240 ml) water
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Eggs:
   • Hard-boil the eggs, peel them, and set aside.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Simmer the Gravy:
   • Pour in the water and bring the mixture to a boil.
   • Reduce the heat to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
7. Add the Eggs:
   • Gently add the hard-boiled eggs to the pan.
   • Simmer for an additional 5 minutes, allowing the eggs to absorb the flavors of the gravy.
8. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

9. Cauliflower and Potato Curry (Aloo Gobi)

Aloo Gobi is a classic North Indian dish that combines cauliflower (gobi) and potatoes (aloo) in a deliciously spiced tomato-based sauce. This vegetarian curry is not only budget-friendly but also incredibly flavorful and nutritious. It’s a versatile dish that can be enjoyed with rice, naan, or any flatbread, making it a perfect option for a simple and satisfying meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 medium potatoes, peeled and diced
• 1 large onion, finely chopped
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1/2 cup water
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Vegetables:
   • Cut the cauliflower into florets and peel and dice the potatoes.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Cook the Vegetables:
   • Add the diced potatoes and cauliflower florets to the pan and stir well to coat them with the spice mixture.
   • Pour in the water and bring the mixture to a boil.
   • Reduce the heat to a simmer, cover, and cook for about 20-25 minutes, or until the potatoes and cauliflower are tender. Stir occasionally to prevent sticking.
7. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

10. Chana Saag (Chickpeas and Spinach Curry)

Chana Saag is a nutritious and flavorful Indian curry that combines protein-rich chickpeas (chana) with iron-packed spinach (saag). This vegetarian dish is not only budget-friendly but also quick and easy to prepare, making it perfect for a wholesome weeknight meal. The creamy spinach and tender chickpeas are simmered in a spiced tomato-based sauce, creating a deliciously comforting dish that pairs wonderfully with rice or naan.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped (or 1 package frozen spinach, thawed and drained)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1/2 cup water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
2. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
3. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
4. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
5. Add the Chickpeas and Spinach:
   • Add the drained chickpeas to the pan and stir well to coat them with the spice mixture.
   • Add the chopped spinach (or thawed and drained frozen spinach) to the pan.
   • Pour in the water or vegetable broth and bring the mixture to a boil.
6. Simmer:
   • Reduce the heat to a simmer, cover, and cook for about 10-15 minutes, or until the spinach is wilted and the flavors have melded together. Stir occasionally to prevent sticking.
7. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

11. Cabbage Curry

Cabbage Curry is a humble yet flavorful dish that’s popular in many Indian households. This budget-friendly curry makes use of simple ingredients like cabbage, onions, tomatoes, and a blend of spices to create a delicious and nutritious meal.

Ingredients:

• 1 medium cabbage, thinly sliced
• 1 large onion, finely chopped
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1/2 cup water
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Cabbage:
   • Thinly slice the cabbage and set aside.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Cook the Cabbage:
   • Add the sliced cabbage to the pan and stir well to coat it with the spice mixture.
   • Pour in the water and bring the mixture to a boil.
   • Reduce the heat to a simmer, cover, and cook for about 15-20 minutes, or until the cabbage is tender. Stir occasionally to prevent sticking.
7. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

12. Peanut Butter Curry

Peanut Butter Curry is a unique and delicious dish that combines the creamy richness of peanut butter with aromatic spices to create a comforting and flavorful meal. This budget-friendly recipe is quick to prepare and uses simple ingredients that you likely already have in your pantry. Perfect for a weeknight dinner, this curry pairs wonderfully with rice or any flatbread.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 2 tablespoons curry powder
• 1/2 cup creamy peanut butter
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth or water
• 1 teaspoon chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the chopped onion and sauté until it becomes golden brown.
2. Sauté the Aromatics:
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
3. Add the Spices:
   • Stir in the curry powder and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
4. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
5. Add the Peanut Butter:
   • Stir in the peanut butter until it is well combined with the tomato mixture.
6. Add the Coconut Milk and Broth:
   • Pour in the coconut milk and vegetable broth or water.
   • Stir well to combine and bring the mixture to a boil.
7. Simmer:
   • Reduce the heat to a simmer and let the curry cook for about 10-15 minutes, allowing the flavors to meld together and the sauce to thicken. Stir occasionally to prevent sticking.
8. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

13. Coconut Fish Curry

Coconut Fish Curry is a delightful dish that combines tender fish fillets with a creamy coconut milk base and aromatic spices. This budget-friendly recipe is quick to prepare and offers a rich, flavorful meal that feels both exotic and comforting. Perfect for a weeknight dinner.

Ingredients:

• 1 lb (450g) white fish fillets (such as tilapia, cod, or haddock), cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder (adjust to taste)
• 1 cup water or fish broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Fish:
   • Cut the fish fillets into bite-sized pieces and set aside.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the chopped onion and sauté until it becomes golden brown.
3. Sauté the Aromatics:
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the curry powder, ground turmeric, ground coriander, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Add the Coconut Milk and Broth:
   • Pour in the coconut milk and water or fish broth.
   • Stir well to combine and bring the mixture to a boil.
7. Cook the Fish:
   • Add the fish pieces to the pan, ensuring they are submerged in the curry sauce.
   • Reduce the heat to a simmer and cook for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Stir gently to avoid breaking the fish pieces.
8. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

14. Sweet Potato and Black Bean Curry

Sweet Potato and Black Bean Curry is a hearty and nutritious dish that combines the natural sweetness of sweet potatoes with the protein-packed good stuff of black beans. This budget-friendly recipe is not only easy to make but also incredibly flavorful, thanks to a blend of aromatic spices. Perfect for a weeknight dinner, this curry pairs wonderfully with rice or any type of flatbread, making it a satisfying and wholesome meal.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder (adjust to taste)
• 1 cup vegetable broth or water
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the chopped onion and sauté until it becomes golden brown.
2. Sauté the Aromatics:
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
3. Add the Spices:
   • Stir in the curry powder, ground cumin, ground coriander, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
4. Add the Sweet Potatoes:
   • Add the diced sweet potatoes to the pan and stir well to coat them with the spice mixture.
5. Add the Tomatoes and Liquid:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
   • Pour in the coconut milk and vegetable broth or water.
   • Stir well to combine and bring the mixture to a boil.
6. Simmer the Curry:
   • Reduce the heat to a simmer and cover the pan.
   • Cook for about 15-20 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.
7. Add the Black Beans:
   • Add the drained and rinsed black beans to the pan and stir well.
   • Cook for an additional 5 minutes to heat the beans through and allow the flavors to meld together.
8. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

15. Mushroom Curry

Mushroom Curry is a delicious and nutritious dish that brings together the earthy flavors of mushrooms with a rich, spiced tomato-based sauce. This budget-friendly recipe is quick and easy to prepare, making it perfect for a weeknight dinner. Enjoy this flavorful curry with rice or any type of flatbread for a satisfying and wholesome meal.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 1 lb (450g) mushrooms, sliced (any variety such as button, cremini, or portobello)
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 cup coconut milk or water
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Mushrooms:
   • Clean and slice the mushrooms and set them aside.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Cook the Mushrooms:
   • Add the sliced mushrooms to the pan and stir well to coat them with the spice mixture.
   • Cook for about 5 minutes, allowing the mushrooms to release their moisture and start to brown.
7. Add the Liquid:
   • Pour in the coconut milk or water and stir well to combine.
   • Bring the mixture to a boil, then reduce the heat to a simmer.
8. Simmer the Curry:
   • Cover the pan and let the curry simmer for about 10-15 minutes, or until the mushrooms are tender and the sauce has thickened. Stir occasionally to prevent sticking.
9. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

16. Pumpkin Curry

Pumpkin Curry is a delightful and comforting dish that combines the natural sweetness of pumpkin with a blend of aromatic spices. This budget-friendly recipe is easy to prepare and offers a rich, flavorful meal that is both nutritious and satisfying. Perfect for busy weeknights.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 4 cups pumpkin, peeled and diced (about 1 small pumpkin or 1 can of pumpkin puree)
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 cup coconut milk
• 1 cup vegetable broth or water
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Pumpkin:
   • Peel and dice the pumpkin into bite-sized pieces if using fresh pumpkin. If using canned pumpkin puree, skip this step.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Add the Pumpkin:
   • If using fresh pumpkin, add the diced pumpkin to the pan and stir well to coat with the spice mixture.
   • If using canned pumpkin puree, add it at this stage and mix well.
7. Add the Liquid:
   • Pour in the coconut milk and vegetable broth or water.
   • Stir well to combine and bring the mixture to a boil.
8. Simmer the Curry:
   • Reduce the heat to a simmer, cover, and cook for about 20-25 minutes, or until the pumpkin is tender and the sauce has thickened. Stir occasionally to prevent sticking.
9. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

17. Cabbage and Pea Curry

Cabbage and Pea Curry is a simple yet flavorful vegetarian dish that combines the crunchiness of cabbage with the sweetness of peas. This budget-friendly recipe is quick to prepare and uses a handful of ingredients that you likely already have in your kitchen.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 1 medium cabbage, thinly sliced
• 1 cup frozen or fresh peas
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1/2 cup water
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Vegetables:
   • Thinly slice the cabbage and set aside.
   • If using frozen peas, rinse them under warm water to thaw slightly.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Cook the Cabbage:
   • Add the sliced cabbage to the pan and stir well to coat it with the spice mixture.
   • Pour in the water and bring the mixture to a boil.
   • Reduce the heat to a simmer, cover, and cook for about 10-15 minutes, or until the cabbage is tender. Stir occasionally to prevent sticking.
7. Add the Peas:
   • Add the peas to the pan and stir well.
   • Cook for an additional 5 minutes, allowing the peas to heat through and the flavors to meld together.
8. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

18. Green Bean Curry

Green Bean Curry is a delightful and nutritious dish that combines the crispness of green beans with a rich and aromatic spiced sauce. This budget-friendly recipe is quick and easy to prepare.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 1 lb (450g) green beans, trimmed and cut into 1-inch pieces
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1/2 cup coconut milk or water
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Green Beans:
   • Trim the ends of the green beans and cut them into 1-inch pieces. Set aside.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Cook the Green Beans:
   • Add the green beans to the pan and stir well to coat them with the spice mixture.
   • Pour in the coconut milk or water and bring the mixture to a boil.
7. Simmer the Curry:
   • Reduce the heat to a simmer, cover, and cook for about 10-15 minutes, or until the green beans are tender but still slightly crisp. Stir occasionally to prevent sticking.
8. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

19. Zucchini Curry

Zucchini Curry is a light and flavorful dish that highlights the mild taste and tender texture of zucchini. This budget-friendly recipe is quick and easy to prepare, making it an excellent choice for a weeknight dinner. The curry is infused with aromatic ground spices and can be enjoyed with rice or any type of flatbread, providing a satisfying and wholesome meal.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 3 medium zucchinis, diced
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1/2 cup coconut milk or water
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Zucchini:
   • Wash and dice the zucchinis into bite-sized pieces and set aside.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Cook the Zucchini:
   • Add the diced zucchini to the pan and stir well to coat them with the spice mixture.
   • Pour in the coconut milk or water and bring the mixture to a boil.
7. Simmer the Curry:
   • Reduce the heat to a simmer, cover, and cook for about 10-15 minutes, or until the zucchini is tender but still slightly crisp. Stir occasionally to prevent sticking.
8. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

20. Eggplant Curry (Baingan Bharta)

Baingan Bharta is a classic Indian dish that transforms humble eggplants into a smoky, flavorful curry taking your tastebuds to the next level. This budget-friendly recipe involves roasting eggplants to bring out their natural sweetness and then combining them with aromatic spices, tomatoes, and onions.

Ingredients:

• 2 large eggplants
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Roast the Eggplants:
   • Preheat your oven to 400°F (200°C).
   • Prick the eggplants with a fork in several places and place them on a baking sheet.
   • Roast in the oven for about 30-40 minutes, turning occasionally, until the skin is charred and the eggplants are soft.
   • Alternatively, you can roast the eggplants directly over a gas flame for a smokier flavor.
   • Once roasted, let the eggplants cool slightly, then peel off the skin and mash the flesh. Set aside.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Add the Mashed Eggplant:
   • Add the mashed eggplant to the pan and stir well to combine with the tomato and spice mixture.
   • Cook for an additional 5-10 minutes, allowing the flavors to meld together.
7. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

21. Taro Root Curry (Arbi Curry)

Taro Root Curry, also known as Arbi Curry, is a delicious and comforting dish made from taro root, which has a starchy texture similar to potatoes. This budget-friendly recipe is easy to prepare and uses a blend of aromatic spices to create a flavorful curry.

Ingredients:

• 1 lb (450g) taro root (arbi)
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 cup water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Taro Root:
   • Wash the taro roots thoroughly and peel them.
   • Cut the taro roots into bite-sized pieces and set aside.
2. Boil the Taro Root:
   • Place the taro root pieces in a pot of boiling water and cook for about 10-12 minutes, or until they are tender but still firm. Drain and set aside.
3. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
4. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
5. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
6. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
7. Add the Taro Root:
   • Add the boiled taro root pieces to the pan and stir well to coat them with the spice mixture.
8. Add the Liquid:
   • Pour in the water or vegetable broth and bring the mixture to a boil.
   • Reduce the heat to a simmer, cover, and cook for about 10-15 minutes, allowing the flavors to meld together and the sauce to thicken. Stir occasionally to prevent sticking.
9. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

22. Radish Curry (Mooli Curry)

Radish Curry, also known as Mooli Curry, is a flavorful and nutritious dish that highlights the unique, slightly peppery taste of radishes. This budget-friendly recipe is quick and easy to prepare, making it an excellent choice for a weeknight dinner.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 4-5 medium radishes, sliced or diced
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 cup water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Radishes:
   • Wash and slice or dice the radishes into bite-sized pieces and set aside.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Add the Radishes:
   • Add the sliced or diced radishes to the pan and stir well to coat them with the spice mixture.
7. Add the Liquid:
   • Pour in the water or vegetable broth and bring the mixture to a boil.
   • Reduce the heat to a simmer, cover, and cook for about 10-15 minutes, or until the radishes are tender but still slightly crisp. Stir occasionally to prevent sticking.
8. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

23. Cabbage and Potato Curry

Cabbage and Potato Curry is a comforting and nutritious dish that combines the mild sweetness of cabbage with the hearty texture of potatoes. This budget-friendly recipe is easy to prepare and uses basic ingredients that you likely already have in your kitchen.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 1 medium cabbage, thinly sliced
• 2 medium potatoes, peeled and diced
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 cup water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Vegetables:
   • Thinly slice the cabbage and set aside.
   • Peel and dice the potatoes into bite-sized pieces.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Add the Potatoes:
   • Add the diced potatoes to the pan and stir well to coat them with the spice mixture.
   • Cook for about 5 minutes, allowing the potatoes to start to soften.
7. Add the Cabbage and Liquid:
   • Add the sliced cabbage to the pan and stir well to combine with the potatoes and spices.
   • Pour in the water or vegetable broth and bring the mixture to a boil.
8. Simmer the Curry:
   • Reduce the heat to a simmer, cover, and cook for about 15-20 minutes, or until the potatoes are tender and the cabbage is cooked through. Stir occasionally to prevent sticking.
9. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

24. Carrot and Pea Curry

Carrot and Pea Curry is a vibrant and nutritious dish that combines the natural sweetness of carrots with the tenderness of peas, all enveloped in a rich and aromatic spiced sauce. Don’t be afraid to use cheaper ingredients such as misshapen veg. This is often sold at a reduced price but tastes perfectly fine and can save you money.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 4-5 medium carrots, peeled and diced
• 1 cup frozen or fresh peas
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 cup water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Vegetables:
   • Peel and dice the carrots into bite-sized pieces.
   • If using frozen peas, rinse them under warm water to thaw slightly.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Add the Carrots:
   • Add the diced carrots to the pan and stir well to coat them with the spice mixture.
   • Pour in the water or vegetable broth and bring the mixture to a boil.
7. Simmer the Curry:
   • Reduce the heat to a simmer, cover, and cook for about 10-15 minutes, or until the carrots are tender. Stir occasionally to prevent sticking.
8. Add the Peas:
   • Add the peas to the pan and stir well.
   • Cook for an additional 5 minutes, allowing the peas to heat through and the flavors to meld together.
9. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

25. Chickpea and Potato Curry

Chickpea and Potato Curry is a hearty and satisfying dish that combines the creaminess of potatoes with the protein-rich goodness of chickpeas. This budget-friendly recipe is easy to prepare with only a small amount of meal prep and uses basic ingredients that you likely already have in your pantry.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 2 medium potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 cup water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Vegetables:
   • Peel and dice the potatoes into bite-sized pieces.
   • Drain and rinse the chickpeas.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Add the Potatoes:
   • Add the diced potatoes to the pan and stir well to coat them with the spice mixture.
   • Pour in the water or vegetable broth and bring the mixture to a boil.
7. Simmer the Curry:
   • Reduce the heat to a simmer, cover, and cook for about 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
8. Add the Chickpeas:
   • Add the chickpeas to the pan and stir well.
   • Cook for an additional 5 minutes, allowing the chickpeas to heat through and the flavors to meld together.
9. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

26. Beetroot Curry

Beetroot Curry is a vibrant and nutritious dish that showcases the earthy sweetness of beetroots, enhanced with aromatic spices. This budget-friendly recipe is easy to prepare and offers a unique twist on traditional curries.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 3-4 medium beetroots, peeled and diced
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 cup water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Beetroots:
   • Peel and dice the beetroots into bite-sized pieces and set aside.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Add the Beetroots:
   • Add the diced beetroots to the pan and stir well to coat them with the spice mixture.
   • Pour in the water or vegetable broth and bring the mixture to a boil.
7. Simmer the Curry:
   • Reduce the heat to a simmer, cover, and cook for about 20-25 minutes, or until the beetroots are tender. Stir occasionally to prevent sticking.
8. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

27. Mixed Bean Curry

Mixed Bean Curry is a hearty and nutritious dish that combines a variety of beans with aromatic spices to create a flavorful and satisfying meal. This budget-friendly recipe is easy to prepare and uses pantry staples. Enjoy this versatile curry with rice or any type of flatbread for a wholesome and protein-rich meal.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 1 can (15 oz) mixed beans, drained and rinsed (or a combination of your choice such as kidney beans, black beans, chickpeas, etc.)
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 cup water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Beans:
   • Drain and rinse the canned mixed beans. If using dried beans, soak and cook them according to the package instructions.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Add the Mixed Beans:
   • Add the drained and rinsed mixed beans to the pan and stir well to coat them with the spice mixture.
7. Add the Liquid:
   • Pour in the water or vegetable broth and bring the mixture to a boil.
8. Simmer the Curry:
   • Reduce the heat to a simmer, cover, and cook for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
9. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

28. Okra Curry (Bhindi Masala)

Okra Curry, also known as Bhindi Masala, is a popular Indian dish that showcases the unique texture and flavor of okra. This budget-friendly recipe is easy to prepare and uses a blend of aromatic spices to create a flavorful and satisfying meal.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 1 lb (450g) okra (bhindi), washed, dried, and cut into 1-inch pieces
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon ground cumin
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Okra:
   • Wash and dry the okra thoroughly to prevent it from becoming slimy during cooking.
   • Cut the okra into 1-inch pieces and set aside.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, chili powder, and ground cumin.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Add the Okra:
   • Add the cut okra to the pan and stir well to coat it with the spice mixture.
   • Cook the okra uncovered for about 10-15 minutes, stirring occasionally, until it is tender and cooked through. Avoid covering the pan to prevent the okra from becoming slimy.
7. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

29. Paneer Curry (Paneer Butter Masala)

Paneer Butter Masala is a popular and indulgent Indian dish that features soft paneer (Indian cottage cheese) cubes in a rich, creamy, and mildly spiced tomato-based sauce. This budget-friendly recipe is surprisingly simple to prepare at home and is perfect for a comforting weeknight dinner. Enjoy this delicious curry with rice, warm naan, or any type of flatbread for a satisfying and wholesome meal.

Ingredients:

• 200 grams paneer, cut into cubes
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 3 tomatoes, pureed (or 1 can of tomato paste)
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon ground cumin
• 1/2 cup heavy cream or coconut milk
• 1 cup water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Paneer:
   • Cut the paneer into cubes and set aside.
   • Optionally, lightly fry the paneer cubes in a little oil until golden brown on all sides, then set aside. This step adds extra flavor but is not necessary.
2. Heat the Butter and Oil:
   • In a large pan, heat the butter and vegetable oil over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, chili powder, and ground cumin.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomato Puree:
   • Add the pureed tomatoes (or canned tomato puree) to the pan and cook until the mixture thickens and the oil starts to separate from the sauce, about 5-7 minutes.
6. Add the Liquid:
   • Pour in the water or vegetable broth and bring the mixture to a boil.
   • Reduce the heat to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
7. Add the Paneer and Cream:
   • Add the paneer cubes to the pan and stir gently to coat them with the sauce.
   • Pour in the heavy cream or coconut milk and stir well.
   • Simmer the curry for an additional 5 minutes, allowing the paneer to absorb the flavors.
8. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

30. Tomato and Coconut Curry

Tomato and Coconut Curry is a delightful and flavorful dish that combines the tanginess of tomatoes with the creamy richness of coconut milk. This budget-friendly recipe is easy to prepare and uses simple ingredients to create a satisfying and comforting meal.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 4-5 ripe tomatoes, chopped (or 1 can of diced tomatoes)
• 1 can (14 oz) coconut milk
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon ground cumin
• 1 cup water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
2. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
3. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, chili powder, and ground cumin.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
4. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5-7 minutes.
5. Add the Coconut Milk:
   • Pour in the coconut milk and stir well to combine with the tomato mixture.
6. Add the Liquid:
   • Pour in the water or vegetable broth and bring the mixture to a boil.
   • Reduce the heat to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together and the sauce to thicken.
7. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

31. Mango Curry

Mango Curry is a unique and delightful dish that combines the sweetness of ripe mangoes with aromatic spices to create a flavorful and refreshing meal perfect for the whole family. This budget-friendly recipe is easy to prepare and offers a delicious twist on traditional curries.

Ingredients:

• 2 ripe mangoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 can (14 oz) coconut milk
• 1 cup water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Mangoes:
   • Peel and cube the ripe mangoes and set aside.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Add the Coconut Milk:
   • Pour in the coconut milk and stir well to combine with the tomato mixture.
7. Add the Mangoes and Liquid:
   • Add the cubed mangoes to the pan and stir gently.
   • Pour in the water or vegetable broth and bring the mixture to a boil.
8. Simmer the Curry:
   • Reduce the heat to a simmer, cover, and cook for about 10-15 minutes, allowing the flavors to meld together and the sauce to thicken. Stir occasionally to prevent sticking.
9. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

32. Lentil and Spinach Curry

Lentil and Spinach Curry is a nutritious and hearty dish that combines protein-rich lentils with the vibrant goodness of spinach. This budget-friendly recipe is easy to prepare and uses simple ingredients to create a flavorful and satisfying meal.

Ingredients:

• 1 cup dried lentils (red or green), rinsed
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 4 cups fresh spinach, washed and chopped (or 1 package frozen spinach, thawed)
• 4 cups water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Lentils:
   • Rinse the lentils under cold water until the water runs clear.
   • Set aside.
2. Heat the Oil:
   • Heat the vegetable oil in a large pot over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pot and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pot and cook until they soften and break down, about 5 minutes.
6. Add the Lentils and Liquid:
   • Add the rinsed lentils to the pot and stir well to combine with the tomato and spice mixture.
   • Pour in the water or vegetable broth and bring the mixture to a boil.
7. Simmer the Lentils:
   • Reduce the heat to a simmer, cover, and cook for about 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
8. Add the Spinach:
   • Add the chopped spinach (or thawed frozen spinach) to the pot and stir well.
   • Cook for an additional 5-7 minutes, until the spinach is wilted and fully incorporated into the curry.
9. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

33. Cauliflower and Chickpea Curry

Cauliflower and Chickpea Curry is a wholesome and hearty dish that combines the tender texture of cauliflower with the protein-rich goodness of chickpeas.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 cup coconut milk or water/vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Vegetables:
   • Cut the cauliflower into florets and set aside.
   • Drain and rinse the chickpeas.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Add the Cauliflower and Chickpeas:
   • Add the cauliflower florets and chickpeas to the pan and stir well to coat them with the spice mixture.
7. Add the Liquid:
   • Pour in the coconut milk or water/vegetable broth and bring the mixture to a boil.
8. Simmer the Curry:
   • Reduce the heat to a simmer, cover, and cook for about 15-20 minutes, or until the cauliflower is tender and cooked through. Stir occasionally to prevent sticking.
9. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

34. Sweet Potato and Spinach Curry

Sweet Potato and Spinach Curry is a nutritious and comforting dish that combines the natural sweetness of sweet potatoes with the vibrant goodness of spinach.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 2 medium sweet potatoes, peeled and diced
• 4 cups fresh spinach, washed and chopped (or 1 package frozen spinach, thawed)
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 cup coconut milk or water/vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Vegetables:
   • Peel and dice the sweet potatoes into bite-sized pieces.
   • Wash and chop the spinach (if using fresh).
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Add the Sweet Potatoes:
   • Add the diced sweet potatoes to the pan and stir well to coat them with the spice mixture.
7. Add the Liquid:
   • Pour in the coconut milk or water/vegetable broth and bring the mixture to a boil.
8. Simmer the Curry:
   • Reduce the heat to a simmer, cover, and cook for about 15-20 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.
9. Add the Spinach:
   • Add the chopped spinach (or thawed frozen spinach) to the pan and stir well.
   • Cook for an additional 5-7 minutes, until the spinach is wilted and fully incorporated into the curry.
10. Season and Serve:
    • Add salt to taste.
    • Garnish with fresh cilantro if desired.
    • Serve hot with cooked rice or naan.

35. Peanut and Vegetable Curry

Peanut and Vegetable Curry is a delightful and hearty dish that combines the creamy richness of peanuts with a medley of fresh vegetables.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 2 cups mixed vegetables (e.g., carrots, bell peppers, green beans, zucchini), chopped
• 1/2 cup peanut butter (smooth or chunky)
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 2 cups water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Vegetables:
   • Wash and chop the mixed vegetables into bite-sized pieces.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Add the Vegetables:
   • Add the mixed vegetables to the pan and stir well to coat them with the spice mixture.
7. Add the Peanut Butter and Liquid:
   • Add the peanut butter to the pan and stir until it is well incorporated with the vegetables.
   • Pour in the water or vegetable broth and bring the mixture to a boil.
8. Simmer the Curry:
   • Reduce the heat to a simmer, cover, and cook for about 15-20 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
9. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

36. Tofu Curry

Tofu Curry is a delicious and nutritious dish that combines protein-rich tofu with a blend of aromatic spices and a creamy sauce.

Ingredients:

• 1 block (14 oz) firm tofu, drained and cubed
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 1 can (14 oz) coconut milk
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1 cup water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Tofu:
   • Drain the tofu and press it to remove excess moisture. Cut into cubes and set aside.
2. Heat the Oil:
   • Heat the vegetable oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
3. Sauté the Aromatics:
   • Add the chopped onion to the pan and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
   • Stir in the ground turmeric, ground coriander, garam masala, and chili powder.
   • Cook the spices with the onion mixture for about 1 minute to release their flavors.
5. Add the Tomatoes:
   • Add the chopped tomatoes (or canned diced tomatoes) to the pan and cook until they soften and break down, about 5 minutes.
6. Add the Tofu:
   • Gently add the cubed tofu to the pan and stir well to coat it with the spice mixture.
7. Add the Coconut Milk and Liquid:
   • Pour in the coconut milk and water or vegetable broth, and bring the mixture to a boil.
8. Simmer the Curry:
   • Reduce the heat to a simmer, cover, and cook for about 10-15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
9. Season and Serve:
   • Add salt to taste.
   • Garnish with fresh cilantro if desired.
   • Serve hot with cooked rice or naan.

37. Simple Chicken Katsu Curry

Chicken Katsu Curry is a delightful fusion dish that combines Japanese-style breaded chicken cutlets (katsu) with a flavorful curry sauce. This dish is popular in Japan and is loved for its crispy chicken and rich, savory curry. It’s surprisingly easy to make at home and can be done on a budget, making it a perfect meal for any night of the week.

Ingredients:

For the Chicken Katsu:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 1 egg, beaten
• 1 cup panko breadcrumbs
• Vegetable oil for frying

For the Curry Sauce:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 medium potatoes, peeled and diced
• 1 carrot, peeled and sliced
• 2 tablespoons curry powder
• 2 tablespoons all-purpose flour
• 2 cups chicken broth or water
• 1 tablespoon soy sauce
• 1 tablespoon honey or sugar
• Salt to taste
• Cooked rice for serving

Instructions:

1. Prepare the Chicken Katsu:
   • Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin.
   • Season both sides of the chicken breasts with salt and pepper.
   • Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs.
   • Dredge each chicken breast in flour, then dip in the beaten egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
   • Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
   • Fry the breaded chicken breasts until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
2. Prepare the Curry Sauce:
   • In a large pot, heat the vegetable oil over medium heat.
   • Add the chopped onion and sauté until it becomes golden brown.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
   • Add the diced potatoes and sliced carrots to the pot and stir well.
   • Stir in the curry powder and flour, cooking for about 1 minute to coat the vegetables.
   • Gradually add the chicken broth or water, stirring constantly to prevent lumps.
   • Add the soy sauce and honey (or sugar), and bring the mixture to a boil.
   • Reduce the heat to a simmer, cover, and cook for about 20 minutes, or until the potatoes and carrots are tender and the sauce has thickened. Stir occasionally to prevent sticking.
   • Add salt to taste.
3. Serve:
   • Slice the cooked chicken katsu into strips.
   • Serve the chicken katsu over a bed of cooked rice, and ladle the curry sauce over the top.
   • Enjoy your simple and delicious Chicken Katsu Curry!

These 37 cheap and easy curry recipes prove that you don’t need to break the bank to enjoy a flavorful and satisfying meal. From hearty lentil curries to vibrant vegetable dishes and aromatic chicken creations, there’s something to suit every palate and preference. By using affordable ingredients and simple cooking techniques, you can whip up delicious dinners that are both budget-friendly and bursting with taste. So, roll up your sleeves, gather your spices, and dive into the world of curries with confidence. Your taste buds and wallet will thank you!