This simple vegetable version of Australia's most-loved Indian dish is ready in minutes. Ingredients 1 brown onion, chopped 3 garlic cloves, peeled 2cm piece of ginger, peeled 1 cup tomato passata ¼ cup unsalted cashews ½ tsp salt, plus extra to season 2 tbsp butter 1 small sweet potato, peeled and cut into large chunks 2 carrots, peeled and cut into large chunks 3 cups cauliflower florets 10 green beans, tailed ½ cup frozen peas ½ cup thickened cream coriander leaves, to serve Spices 1 tsp garam masala 1 tsp turmeric ¼ tsp chilli powder (or to taste) ½ tsp fenugreek powder 1 tsp coriander powder Method 1. Combine the onion, garlic, ginger, tomato passata, cashews and salt in a blender and blend to a smooth puree. Heat a large saucepan over medium heat and add the butter. Add the puree and cook over medium heat for about 10 minutes, stirring frequently, until it is thick and fragrant. Add the spices and stir well. Add one cup of water and bring to a simmer. Add the sweet potato and simmer for five minutes, then add the carrots and simmer for a further two minutes. 2. Add the cauliflower, beans and peas and simmer for a further five minutes until all the vegetables are softened, adding more water at any stage if necessary. Stir through the cream, taste and adjust for seasoning. Scatter with coriander leaves and serve.

This recipe uses wholesome ingredients I know I can turn to when I'm watching my pennies. Chicken drumsticks, often neglected, can be bought at a bargain price. Frozen spinach is a fraction of the cost of fresh and still delivers ample nutrition. While saving on those ingredients I do like to splurge on something fresh like lemons, which give this dish vibrancy. I bet you wouldn't feel like this dish was budget cooking in the slightest. Ingredients 1kg chicken drumsticks 2 tbsp extra virgin olive oil 2 large carrots, diced 1 small onion, diced 3 garlic cloves, finely chopped 2 tsp dried oregano 500ml chicken stock 1 litre water 1 tbsp dried dill* 3 egg yolks 2 lemons 150g orzo (risoni pasta) 250g chopped frozen spinach, defrosted sea salt and black pepper toasted bread rubbed with garlic, to serve (optional) Cost breakdown Chicken drumsticks $6 Carrots $0.55 Onion $0.30 Garlic $0.23 Dried oregano $0.12 Chicken stock $1.80 Eggs $1.13 Lemons $1.38 Dried dill $0.89 Orzo $0.72 Frozen spinach $1.80 Total $14.92 Method 1. Season the chicken with salt and set aside for 15-20 minutes while you prepare the remaining ingredients. 2. Heat a large Dutch oven or heavy-based lidded pot over high heat and add 2 tablespoons olive oil. Brown the chicken on all sides. This should take about 10-15 minutes. Remove the chicken from the pot and set aside in a bowl. Immediately add the diced carrots, onion and garlic with a pinch of salt and reduce heat to low. Sweat the vegetables until the onions look translucent, add the dried oregano and stir to combine. 3. Return the chicken to the pot and pour in the stock and the water. Cover with the lid and turn the heat back up to allow this to come back up to simmer. Once simmering, reduce the heat so it gently bubbles away for one to one and a quarter hours, or until the chicken is beginning to fall off the bone. 4. Turn the heat off and remove the chicken to a chopping board. Once the chicken is cool enough to handle, pull the meat off the bone and add it back into the broth, discarding the bones. There should be enough broth that when you add the chicken back in it looks like soup. If too much liquid has evaporated, add enough water to give a soupy consistency. 5. Bring the mixture back up to a low simmer and add the dried dill. While that's happening, zest and juice the two lemons and combine zest, juice and egg yolks in a small bowl and set aside. 6. Pour the orzo into the pot and cook according to packet instructions, about 3-4 minutes. Carefully ladle some of the hot broth into the egg/lemon mixture while continuously whisking. This is to temper the egg yolks and prevent them from curdling. Keep adding broth until the egg mixture feels hot to the touch, then pour the whole mixture back into the pot. Keep the heat low and keep stirring until the mixture thickens, about 2 minutes. 7. Squeeze the spinach to remove excess liquid and add to the pot, stirring to combine. Taste for seasoning, adding salt and black pepper as needed, then serve. *I wouldn't generally recommend dried herbs but dried dill is an exception. I love the flavour it imparts and in a stew like this you might not even notice it wasn't fresh.