Day 5 - Making it work for the sake of the budget

Another $25.23 at the grocery store, which leaves us with $53.13 of our 2 week budget. I had to run to the store because I somehow ran out of onions and as much as I will do without things I run out of, onions are one of those things I need. Onions make it easier to do without some ingredients.

I rarely run to the store to pick up an ingredient I am out of. There is always something that can be substituted. Tonight's dinner was a perfect example of making it work for the sake of the budget. Even though I picked up onions, I didn't buy any of the other things I was out of. I just made do.

I will be the first one to tell you that this was not a traditional Keema Curry even before the substitutions. Keema is usually minced lamb curry cooked with peas or potatoes. (The original meaning of Keema means minced meat, so it can be made using mutton, lamb, beef or chicken but it is traditionally made using lamb.) This is a quick, easy and wimpy version that uses what is on hand.

Turkey Keema Curry
1 lb. lean ground turkey (originally called for ground beef)
1 onion
2 cloves garlic, crushed
1 tsp. grated ginger
1/2 tsp dry mustard (originally called for turmeric)
1/2 tsp cumin
2 tsp chicken better than bouillon (originally called for beef bouillon cubes, but I don't use them)
1 14 oz. can diced tomatoes
2 cups frozen green beans, thawed and drained
1 cup frozen corn, thawed and drained (originally called for bell pepper)
1/2 tsp chili powder

Cook turkey, onion and garlic until meat is browned. Drain any extra liquid.
Add remaining ingredients and simmer for 5 minutes

Serve with hot brown rice and a side salad.

This ended up tasting more like a turkey chili than a curry. It was still good, though!

Leftovers will be made in to either a turkey vegetable soup or eaten as is for lunch.