Between the new school shoes, the endless lists of stationery, and that long stretch until payday, “Januworry” is in full swing.
When it comes to meals, and the budget is, of course, tight, we tend to reach for the basics. But “basic” doesn’t have to mean boring.
One of those basics, an undisputed winner, is the potato. It is filling, affordable, and incredibly versatile.
Here are three easy, budget-friendly recipes to help you stretch your Rands until the end of the month without sacrificing flavour.
Potato and onion bake
This classic feels like a hug in a bowl. It uses just a few ingredients you likely already have in the cupboard. It’s creamy, comforting, and works perfectly as a main meal or a side.
You’ll need: 4 large potatoes, 1 onion, a packet of white onion soup or mushroom soup, and 250ml of milk or water.
How to make it:
1. Peel and slice your potatoes into thin rounds. Slice the onion into rings.
2. Layer them in a greased baking dish, alternating between potato and onion.
3. Mix your soup powder with the liquid and pour it over the top.
4. Cover with foil and bake at 180°C for about 45 minutes. Remove the foil for the last 15 minutes to let the top get golden and bubbly.
Spiced potato cakes
If you have leftover mash from last night, do not throw it away. These little cakes are a fantastic lunchbox filler for the kids or a quick dinner.
You’ll need: 2 cups of cold mashed potato, half a finely chopped onion, a teaspoon of curry powder, one egg to bind, and a little flour.
How to make it:
1. Mix the mash, onion, and spices in a bowl.
2. Crack the egg and mix well. If it feels too wet, add a tablespoon of flour.
3. Shape into small patties and dust lightly with flour.
4. Fry in a little bit of oil until they are crispy and brown on both sides. Serve with a dollop of chutney.
Potato and chickpea curry
Nothing stretches a meal quite like a curry. By combining potatoes with chickpeas, you get a double dose of protein and fibre that keeps the family full for longer.
You’ll need: 3 large potatoes (cubed), 1 tin of chickpeas (drained), 4 to 5 medium fresh tomatoes, 1 onion, and 2 tablespoons of curry powder.
How to make it:
1. Sauté your chopped onion in a little oil until golden. Add your curry powder and stir for a minute to release the aromas.
2. Grate your fresh tomatoes (discard the skins) and add them to the pot with a splash of water to create a sauce.
3. Toss in your cubed potatoes and add enough water to just cover them.
4. Simmer on low heat with the lid on until the potatoes are soft and the sauce has thickened.
5. Stir in the drained chickpeas at the end to heat through. Serve over a big portion of rice or with fresh white bread to soak up the gravy.
The trick to surviving Januworry isn’t about eating less; it’s about eating smarter. With a bag of potatoes and a little bit of spice, you can keep the family full and happy.
Lifestyle
