A budget family dinner for four using the exact quantities in the MynRecipes dinner plans.
Makes: 4 portions · Estimated time: 55–65 minutes · Equipment: Oven + hob. Adjust for household appetites.
Cooking times are estimates; check doneness and follow packet instructions.
Ingredients for four
Rice, pasta and lentils are weighed dry. Canned beans, chickpeas and tuna use drained weights. Fresh vegetables use prepared weights.
- 1000 g Potatoes, prepared usable weight
- 480 g Tinned chickpeas, drained
- 300 g Carrots, trimmed
- 150 g Onions, peeled
- 300 g Frozen mixed vegetables
- 30 ml Sunflower oil
- 8 g Mild curry powder
- Water for cooking frozen vegetables
How to make it
- Heat oven to 220°C / 200°C fan. Cut prepared potatoes and carrots into roughly 2 cm pieces and onion into wedges.
- Toss with oil and curry powder. Spread across two trays without crowding. Roast for 30–40 minutes, turning halfway, until nearly tender.
- Add well-drained chickpeas and roast for a further 10–15 minutes until potatoes and carrots are tender. Times vary with tray size and oven.
- Cook mixed vegetables separately according to their packet. Divide the traybake and vegetables into four.
Shopping and the dinner plan
These quantities match our budget-plan shopping lists. Whole-pack prices, sources, date and the fresh-vegetable yield allowance are shown in the linked plans. Optional extras, substitutions and serving changes need a new cost calculation.
Allergens and storage
Check every product label, including stock and spice mixes. Depending on the recipe and products, allergens can include wheat/gluten, milk, celery, fish or eggs. This recipe has not been screened for allergies.
Follow the Food Standards Agency guidance: cool ordinary cooked leftovers and refrigerate within two hours; eat within 48 hours or freeze. Cool cooked rice quickly, ideally within one hour, refrigerate for no more than 24 hours before reheating, and reheat once until steaming hot.