As a single mother of three, Chelsea Goodwin understands the importance of feeding a family on a tight budget.

Through her Facebook group, $10 Meals Australia, and spin-off cookbook $10 Meals with Chelsea, the Tasmanian-based recipe developer has become known for her quick and accessible recipes that maximise flavour while keeping costs as low as possible.

Her new cookbook, Money-Saving Meal Plans with Chelsea, contains eight weeks of meal plans to feed a family of four, averaging about $3 a serve.

Here, she shares three recipes for budget-conscious cooks: a curry made from pantry staples, a belly-warming goulash, and a speedy yet comforting gnocchi dinner.

Chicken coconut curry

INGREDIENTS

Spice mix

• 1 tbsp garam masala
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp salt
• 1 tsp ground turmeric
• ½ tsp black pepper
• ½ tsp cayenne pepper

Marinated chicken

• 1 tbsp lemon juice
• 1 tbsp vegetable oil
• 2 tsp spice mix
• 8 chicken drumsticks (1.5 kg)

Curry

• 1 brown onion, finely diced
• 4 garlic cloves, crushed
• 1 tbsp finely grated fresh ginger
• 4 tbsp vegetable oil
• 1 tsp salt
• 700g bottle passata
• 120g bag baby spinach
• 400g can coconut cream
• 1 tsp caster sugar

To serve

• steamed basmati rice
• mini pappadums

METHOD

Prep:

1. Combine the spice mix ingredients in a small bowl.
2. For the marinated chicken, combine the lemon juice, oil and 2 teaspoons of spice mix in a large bowl. Add the drumsticks and toss well to coat. Cover and refrigerate for at least 30 minutes and up to 12 hours.
3. When you’re ready to cook the curry, take the marinating chicken out of the fridge, dice the onion, crush the garlic and grate the ginger.

Cook:

1. Heat 1 tablespoon of the oil in a large pot or frying pan over medium heat. Cook the chicken in two batches for about 5 minutes or until lightly browned all over, topping up the oil as necessary. Transfer to a plate.
2. Wipe the pan clean and heat 2 tablespoons of the oil. Add the onion and ½ teaspoon of the salt. Cook for 4 minutes, stirring occasionally, until soft.
3. Add the garlic and ginger to the pan and stir for 1 minute. Add the remaining spice mix and stir through for 30 seconds, then add the passata and remaining ½ teaspoon salt. Bring to a gentle simmer. Return the chicken to the pan and reduce the heat to medium-low.
4. Simmer, partially covered, for at least 40 minutes and up to 1 hour. Cook the rice and microwave some pappadums while the curry is bubbling away.
5. Stir in the spinach, coconut cream and sugar. Simmer gently until the spinach is wilted. Taste and add a little salt or sugar if needed to balance the flavours.
6. Serve over steamed basmati rice with pappadums on the side.

Notes:

• Chicken: You can make this with boneless chicken: I recommend using 750-800g thigh fillets. Reduce the simmering time at step 4 to 20-30 minutes.
• Leftovers: Store in the fridge for up to 2 days or freeze for up to 1 month. Reheat on the stovetop or in the microwave.

Serves 4-6

Goulash

INGREDIENTS

• 800-900g beef chuck or blade roast, cubed
• 2 brown onions, diced
• 2 stalks celery, diced
• 3 garlic cloves, crushed
• 1 red capsicum, diced
• 3 carrots, peeled and sliced
• 3 tbsp olive oil
• 3 tbsp tomato paste
• 2 tbsp sweet paprika
• 2 tsp smoked paprika
• 3 cups (750ml) beef stock
• 2 tsp brown sugar
• 3 bay leaves
• 2 tsp red wine vinegar

To serve

• gluten-free pasta, rice or potatoes, flat-leaf parsley leaves, finely chopped

METHOD

Prep:

1. Preheat the oven to 150C fan-forced (170C conventional).
2. Trim the fat from the beef and cut the beef into 3cm cubes. Season with salt and pepper and set aside.
3. Dice the onions and celery, crush the garlic and dice the capsicum. Peel the carrots and slice into 2cm-thick rounds.

Cook:

1. Heat 1 tablespoon of the oil in a large ovenproof frying pan over medium-high heat. Add half the beef and cook, turning, until seared on all sides. Transfer to a plate. Repeat with the remaining beef, adding more oil if needed.
2. Reduce the heat to medium and add another tablespoon of the oil to the pan. Add the onion and celery and cook, stirring, for 3-4 minutes. Add the capsicum and garlic and cook for another minute, then add the tomato paste. Cook, stirring to coat, for 2 minutes.
3. Add the sweet paprika and smoked paprika, stir for 30 seconds and then add the beef stock, brown sugar, bay leaves and carrots. Give it a quick stir, then return the beef to the pan.
4. Bring to a simmer, then remove from the heat, cover and carefully transfer the pan to the oven. Cook, covered, for 1½ hours or until the beef is very tender. Cook the pasta, rice or potatoes during the last 30 minutes.
5. Serve the goulash over gluten-free pasta or with rice or potatoes. Garnish with finely chopped parsley.

Notes:

• Alternative method: If you don’t own an overproof pan, you can cook the goulash on the stovetop from step 4, simmering, covered, over low heat for 1½ hours.
• Leftovers: You’ll have enough goulash left for another meal. Store it in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop.

Serves 8

Sausage and kale gnocchi

INGREDIENTS

• 500g chicken or pork sausages, filling removed from casings
• ½ bunch kale, leaves chopped
• ½ cup (40g) finely grated parmesan
• 3 garlic cloves, crushed
• 10 basil leaves, sliced
• 1 tbsp olive oil
• 1 tsp dried Italian mixed herbs
• ¼ tsp dried chilli flakes
• 2 tbsp tomato paste
• 1 cup (250ml) chicken stock
• 400ml passata
• 300ml thickened cream
• 500g gnocchi

To serve

• basil leaves, for garnish
• shaved parmesan

METHOD

Prep:

1. Use a sharp paring knife to make a small slit in the casing (skin) at the end of each sausage. Squeeze out the filling into a bowl and discard the casings.
2. Tear the kale leaves from the stems and roughly chop.
3. Shave the parmesan using a vegetable peeler, crush the garlic and slice the basil leaves.

Cook:

1. Heat the olive oil in a large pot or deep frying pan (see notes) over medium-high heat. Add the sausage meat and cook, breaking it up with a wooden spoon, for 3-4 minutes until it’s no longer pink.
2. Reduce the heat to medium. Add the garlic and cook for 30 seconds. Stir in the Italian herbs, chilli flakes and tomato paste. Stir for 1 minute and then pour in the chicken stock, passata and thickened cream.
3. Bring to a gentle simmer, then add the parmesan, kale leaves and gnocchi. Cook for 10 minutes or until the gnocchi is tender and the kale has wilted. Taste and season with salt and pepper.
4. To serve, garnish with basil leaves and parmesan.

Notes:

• Cooking tips: Use a large pot or deep frying pan as a shallow frying pan could overflow.
• Dietaries: For gluten-free, ensure that the sausages and gnocchi are both gluten-free.
• Leftovers: Store in the fridge for 2 days. Reheat in the microwave or on the stovetop.
• Sausages: Use an unseasoned sausage or one seasoned with Italian herbs. If using a sausage without seasoning, you might want to add an additional teaspoon of Italian herbs.

Serves 5

This is an edited extract of Money-Saving Meal Plans with Chelsea, by Chelsea Goodwin, published by Penguin, RRP $36.99. Photography by Melissa Darr.