Five dinners for two adults, all vegetarian, with an estimated grocery total of $31.06 (range $23.76–$41.19), about $3.11 per serving.
Estimated grocery total
$3.11 per serving · 10 servings
Range $23.76–$41.19
$31.06
✓ Likely under the $40 budget
Likely under means our estimate gives this week at least an 80% chance of staying under $40. The top of the range covers 9 weeks out of 10, so it can sit above $40. The dinners use about $16.30 of the $31.06; the rest is left in opened packs.
Price ranges set using Open Prices data (Open Food Facts, ODbL).
This week's dinners
Price per dinner is the ingredients it uses, per serving.
Counting only the ingredients each dinner uses, the cheapest night is Wednesday's Vegetable Noodle Stir-Fry, at about $0.93 per serving; the most expensive is Monday's Air Fryer Chili-Lime Chickpea Tacos with Corn Salsa and Avocado, at about $2.41. The five dinners use about $16.30 of what you buy; the rest is left in opened packs, the biggest being rice, tortillas and lentils. Tomato, cilantro and fresh ginger go into more than one dinner, along with 10 more items on the list, so you buy them once. The quickest is Air Fryer Chili-Lime Chickpea Tacos with Corn Salsa and Avocado, ready in about 20 minutes. Fresh food you should still have at the end of the week includes about ¾ of a head of green cabbage, about half a bag of carrots, about half a pack of noodles and 6 large eggs.
The recipes
Amounts are scaled for two adults.
Monday · 20 min · about $2.41 per serving in ingredients used
Air Fryer Chili-Lime Chickpea Tacos with Corn Salsa and Avocado
Crisp air-fried spiced chickpeas in soft tortillas with smashed avocado and a fresh corn and tomato salsa.
Prep 7 min · Cook 13 min · Serves 2 · Amounts are scaled for your household.
VegetarianDairy-freeKid-friendly
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- ¾ cup frozen corn
- 1 tomato, finely diced
- ¼ red onion, finely chopped
- ¼ bunch cilantro, chopped
- 1 lime
- 1 avocado
- 4 flour tortillas (8-inch)
- 1 tbsp olive oil
- ½ tsp chili powder (mild blend)
- ½ tsp ground cumin
- ¼ tsp garlic powder
- salt, to taste
Contains: wheat (gluten). Check the label: soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the air fryer to 400°F. Pat the chickpeas as dry as you can with absorbent paper, then toss with the olive oil, chili powder, ground cumin, garlic powder and a pinch of salt.
- Spread the chickpeas in an even layer in the basket and air-fry for 12–14 minutes, shaking the basket every 4 minutes, until crisp outside and tender inside.
- Meanwhile, put the corn in a microwave-safe bowl with 1½ teaspoons of water, cover and microwave for 3 minutes, stirring halfway, until steaming hot. Drain and mix with the tomato, red onion, half the cilantro, the juice of 1 lime and a pinch of salt.
- Mash the avocado with the juice of the second lime and a pinch of salt. Warm the tortillas stack in the microwave for 30–40 seconds, wrapped in a clean damp tea towel.
- Toss the hot chickpeas with the rest of the cilantro. Spread each tortilla with avocado, top with the chickpeas and the salsa, fold and serve.
No air fryer? Roast the chickpeas on a large baking tray at 425°F for 20–25 minutes, shaking halfway, until crisp.
Leftovers: Best eaten fresh, as the chickpeas soften; the salsa keeps in the fridge for 1 day.
Tuesday · 30 min · about $1.68 per serving in ingredients used
Masala Omelettes with Peas and Kachumber Salad
Indian-style omelettes with turmeric, cumin, peas, onion and tomato, served with a crunchy cucumber salad.
Prep 16 min · Cook 14 min · Serves 2 · Amounts are scaled for your household.
VegetarianGluten-freeDairy-freeKid-friendly
Ingredients
- 5 large eggs
- ¾ cup frozen peas
- ½ red onion
- 1½ tomatoes
- 1 tbsp fresh ginger, finely grated
- ¼ bunch cilantro, chopped
- ½ cucumber
- ½ lemon
- ¼ tsp ground turmeric
- ¼ tsp ground cumin
- ¼ tsp garam masala
- 1 tbsp vegetable oil
- salt, to taste
Contains: egg. Check the label: celery. Always read the labels if you cook for someone with an allergy.
Method
- For the kachumber, dice the cucumber, 2 of the tomato and half the red onion, and toss with the juice of half the lemon, a pinch of salt and half the cilantro.
- Put the peas in a sieve and run hot tap water over them for 1 minute to thaw. Beat the eggs with the turmeric, ground cumin, garam masala and a pinch of salt, then stir in the peas, the rest of the onion and the last tomato, both finely chopped, the fresh ginger and the remaining cilantro.
- Heat 1½ teaspoons of the vegetable oil in a large non-stick frying pan on medium heat. Pour in half the egg mixture and cook for 2 minutes, drawing the edges into the middle with a spatula, then cover with a lid and cook for 3–4 minutes more, until set all the way through and golden underneath. Fold in half, slide onto a plate and keep warm. Cook the second omelette in the rest of the oil.
- Cut each omelette in half and serve with the kachumber and the rest of the lemon in wedges.
Tip: Covering the pan cooks the top of the omelette through without having to flip it.
Leftovers: Best eaten straight away; leftover omelette keeps in the fridge for 1 day. Reheat until piping hot.
Wednesday · 25 min · about $0.93 per serving in ingredients used
Vegetable Noodle Stir-Fry
Egg noodles tossed with cabbage, carrot and peppers in a ginger, garlic and soy sauce.
Prep 10 min · Cook 15 min · Serves 2 · Amounts are scaled for your household.
VegetarianDairy-freeKid-friendly
Ingredients
- 5 oz egg noodles
- 4 oz green cabbage, shredded
- 3 oz carrots, cut into matchsticks
- ½ bell pepper, sliced
- 1 large egg, beaten
- ¼ bunch green onions, sliced
- 1 garlic clove, finely chopped
- 1½ tbsp fresh ginger, grated
- 1½ tbsp soy sauce
- 1½ tsp honey
- 1 tsp toasted sesame oil
- 1½ tsp vegetable oil
Contains: wheat (gluten), egg, soy, sesame. Always read the labels if you cook for someone with an allergy.
Method
- Cook the noodles according to the packet, drain and toss with the toasted sesame oil.
- Mix the soy sauce, honey and 1 tablespoon of water in a cup.
- Heat the vegetable oil in a large pan or wok on high heat. Scramble the eggs for 1–2 minutes until just set, then push to one side.
- Add the green cabbage, carrots and bell peppers and stir-fry for 4 minutes until just tender. Add the garlic and fresh ginger for 30 seconds.
- Add the noodles and sauce and toss for 1–2 minutes until hot. Serve topped with the green onions.
Leftovers: Fridge 2 days; reheat until piping hot.
Thursday · 42 min · about $1.35 per serving in ingredients used
Vegetable Khichdi with Red Lentils, Carrots and Peas
A soft pot of rice and red lentils cooked with cumin, ginger, carrots and peas, finished with lemon.
Prep 12 min · Cook 30 min · Serves 2 · Amounts are scaled for your household.
VegetarianGluten-freeDairy-freeKid-friendly
Ingredients
- ½ cup long-grain white rice
- ½ cup dried red lentils
- ½ yellow onion, chopped
- 1 garlic clove, finely chopped
- 1½ tbsp fresh ginger, finely grated
- 4 oz carrots, diced
- 1 tomato, chopped
- ½ cup frozen peas
- ½ lemon
- ¼ bunch cilantro, to serve (optional)
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp garam masala
- 1 tbsp vegetable oil
- salt, to taste
Check the label: celery. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and lentils together in a sieve until the water runs almost clear.
- Heat the vegetable oil in a large saucepan on medium heat. Cook the yellow onion for 4 minutes, then stir in the garlic, fresh ginger, ground cumin and turmeric for 1 minute.
- Add the carrots, tomato and the rice and lentils and stir for 1 minute. Pour in 2½ cups (600 ml) of boiling water from the kettle, add a good pinch of salt and bring back to the boil. Lower the heat, partly cover and simmer for 18–20 minutes, stirring often towards the end, until the rice and lentils are very soft and porridge-like.
- Stir in the peas and garam masala and cook for 2 minutes more. Add a splash of hot water if it is too thick: it should be soft and spoonable.
- Squeeze in the juice of half the lemon, taste for salt and serve with the rest of the lemon in wedges and cilantro if using.
Tip: Khichdi thickens as it stands; loosen leftovers with hot water when you reheat them.
Leftovers: Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Friday · 43 min · about $1.79 per serving in ingredients used
Sheet-Pan Smoky Sweet Potato and Black Bean Bowls with Lime Slaw
Roasted sweet potato, black beans, corn and peppers in a smoky tomato glaze, topped with a crunchy lime slaw.
Prep 17 min · Cook 26 min · Serves 2 · Amounts are scaled for your household.
VegetarianGluten-freeDairy-freeKid-friendly
Ingredients
- 14 oz sweet potatoes, peeled and cut into small cubes
- 1 (15 oz) can black beans, drained and rinsed
- ¾ cup frozen corn
- ½ bell pepper, chopped
- ¼ red onion, cut into wedges
- 4 oz green cabbage, finely shredded
- ½ lime
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp dried oregano
- 1 tbsp ketchup
- 1½ tsp brown sugar
- 2 tsp apple cider vinegar
- 1½ tbsp vegetable oil
- salt, to taste
- black pepper, to taste
Check the label: celery, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 425°F. Toss the sweet potatoes with 1 tablespoon of the vegetable oil, the smoked paprika, garlic powder, dried oregano and a pinch of salt. Spread over two large baking trays and roast for 12 minutes.
- Meanwhile, mix the ketchup, brown sugar and 1 teaspoon of the apple cider vinegar for the glaze. Toss the green cabbage with the juice of the lime, the rest of the oil, the rest of the vinegar and a pinch of salt.
- Add the black beans, corn, bell peppers and red onion to the trays, drizzle with the glaze and toss. Roast for 10 minutes more, swapping the trays between shelves halfway, until the sweet potato is tender and caramelised at the edges and the corn is steaming hot.
- Spoon into bowls, top with the lime slaw and season with black pepper.
Tip: Cut the sweet potato into small, even cubes, no bigger than a dice, and use two trays; crowded vegetables steam instead of roasting.
Leftovers: The roasted vegetables and beans keep in the fridge for 3 days; reheat until piping hot. Make the slaw fresh.
