Whew! It’s been a crazy busy week and the one day I had available to cook, the recipe I tested was kind of a flop. So, we’ll have to wait ’till Monday for fresh recipes, but in the mean time I forgot to post the meal summary for the Curried Potatoes with Poached Egg Meal! Below you’ll find the breakdown of what it cost me to make this one meal to feed four, examples of grocery lists, and what you can do with leftovers.
This four serving meal includes:
Curried Potatoes with Poached Eggs: $5.39 recipe / $1.35 serving
Minty Pea Salad: $3.94 recipe / $0.99 serving
Total Meal Cost: $9.33 meal / $2.33 serving
OPTIONAL: Homemade Naan: $1.27 recipe / $0.16 serving (serves 8)
The reason I list the Homemade Naan as optional is because it is a bit time consuming, so unless you plan to make this the day before, happen to have some stored in your freezer, or don’t mind spending some time in the kitchen, making the naan with the meal might not be practical.
This meal is pretty filling on its own, though, thanks to the starchy potatoes and protein filled eggs. The minty pea salad offers a good bit of fiber and a bright freshness to balance the heavier curried potato main dish.
Luckily, this meal didn’t require a lot of ingredients and I already had many of them on hand. Here is my receipt for the items I had to purchase:
The bill also includes a tub of yogurt used to make the naan. I was almost out of my curry powder, so it was time to restock on that, too. My other jar of curry powder was hot, but I decided to buy mild this time and just add cayenne when I wanted a hot curry dish (a little more versatility). Also, if you notice, they charged me for dried bulk shallots, which are undoubtably more expensive than fresh. Most dried foods are more expensive per pound than fresh because they’ve had their water weight removed. They make up for the lower weight with a higher per pound price. Even still, the one piece of shallot was only $0.22, so I let it slide.
Items I used from my pantry include: olive oil, eggs, salt, and pepper.
Here’s a breakdown of the ingredients and quantities you’ll need to make this meal (without the naan). I’ve broken the list into two categories, pantry items and grocery items. Pantry items are ingredients that people are likely to have on hand or can be kept a long while and reused in other recipes, while grocery items are more specific to this recipe. As always, this will vary from person to person, so make sure to check both lists to see what you’ll need to purchase.
- Garlic: 2 cloves
- Olive Oil: 3 Tbsp
- Curry Powder: 2 Tbsp
- Eggs: 4 large
- Salt: 1/4 tsp
- Pepper: to taste
- Russet Potatoes: approx. 2 lbs.
- Fresh Ginger: 1 inch
- Tomato Sauce: 1 15oz. can
- Fresh Cilantro: 1 bunch
- Frozen Peas: 1 lb.
- Lemon: 1 medium
- Shallot: 1 small (2 Tbsp minced)
- Fresh Mint: 3-4 sprigs
Take the peas out of the freezer before beginning the curried potatoes, so they have time to thaw. The salad takes only minutes to prepare, so it can be put together while the eggs are poaching the curry sauce. The flavor of the pea salad is great right after preparation, but for a slightly more smooth flavor, you can make it ahead of time and allow it to refrigerate until the curried potatoes are finished. The option is yours.
I stored my leftover portions in resealable plastic containers so they could be quickly reheated together as one. I initially ate the minty pea salad cold, but it’s also quite good once warmed. There were only four servings in this meal, so I didn’t get a chance to test freezability.
If you had to buy a larger package of fresh mint, as I did, don’t let the extras go to waste! Let that be an excuse to make yourself a lovely mojito, mint julep, or just spruce up your lemonade or water. Mint is so very delicious and adds an air of freshness to any drink. It also goes great in tabbouleh, if you want to add that to the next week’s menu (mint tends to keep fairly well in the fridge).