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It’s not easy getting in from work and getting a cheap, healthy meal on the table quickly, but not one to shy away from a challenge, I’ve been on the hunt for recipes for inspiration.

I’ve made no secret of my love for Jack Monroe – and so the recipes in ‘A Girl Called Jack’ are often the basis for dinner here.

Munchkin is very reluctant to try new foods so I have struck up a deal with him: I will dish up a small version of what we are having AND I will also provide him with another meal (usually a cheese and salad sandwich on brown bread or similar) but in return he HAS to taste it.

And it is working.

Last night we had a wonderfully tasty, incredibly low cost and very speedy vegetarian curry.


It relies heavily on tinned food which means that there is very little prep time and the cooking time is greatly reduced (carrots can take rather a long time to soften). But having tinned vegetables in the store cupboard means that you are always able to put together a meal.


  • 3 onions
  • 3 or 4 cloves of garlic
  • 3 small chillies
  • oil
  • teaspoon of cumin
  • 2 large tins of potatoes
  • 2 tins of sliced carrots
  • 1/2 bunch of parsley
  • bunch of coriander
  • 2 stock cubes
  • 3 tins of chopped tomatoes


Start by finely chopping the onion and chilli, gently fry then add the cumin and crushed garlic. DO NOT ALLOW THE GARLIC TO CATCH (it will become bitter and taint the entire dish). Drain the tinned vegetables and chop any larger potatoes. Add to the pan along with the chopped herbs, tinned tomatoes and stock cubes.

If you want to make this in advance, you could turn it off now and allow all the flavours to marry.

Once piping hot, serve with some rice and maybe a little natural yogurt, mango chutney or lime pickle – delicious! Even Munchkin liked this!