5 easy family dinners for £25: January week 1

Feeding the family during the week needn't be stressful – our simple dinner ideas are perfect for when you're in a rush and sticking to a budget. Enjoy hearty curry and risotto, warming noodle soup, veggie lasagne and tacos, all for less than £25*. We've pulled together a handy shopping list at the bottom of the page – don't forget to screenshot it before you head in-store.

Add items to basket

  1. Monday: Thai green noodle bowls

    1 tbsp olive oil
    1 onion, diced
    200g jar Thai green curry paste
    400ml tin light coconut milk
    90g kale
    190g mushrooms, sliced
    250g pack wholewheat noodles
    450g frozen broccoli florets
    10g fresh coriander, roughly chopped
    4 spring onions, thinly sliced

    1. Heat the oil in a large, lidded saucepan over a medium heat. Add the onion and cook for 5 mins. Add the curry paste and cook for 2-3 mins, stirring occasionally, until fragrant.

    2. Stir in the coconut milk. Add 600ml boiling water, the kale and mushrooms. Return to the boil, then cover and simmer for 7 mins, stirring occasionally. Season and remove from the heat.

    3. Meanwhile, boil the noodles for 6-7 mins until tender. Remove with tongs, then add to the broth. Add the broccoli to the boiling water and cook for 3-4 mins until tender. Cut into smaller florets, if you like. Ladle the broth into bowls and top with the broccoli, coriander and spring onions to serve.

  2. Tuesday: Broccoli and paneer curry

    1 onion, roughly chopped
    2 garlic cloves, peeled
    2 tbsp garam masala
    10g fresh coriander, stems and leaves separated
    2½ tbsp vegetable oil
    250g cherry tomatoes, ½ finely chopped, the rest halved
    1 reduced-salt vegetable stock cube, made up to 500ml
    90g kale
    350g long-grain rice
    450g frozen broccoli
    200g paneer, diced

    1. Blitz the onion, garlic, garam masala, coriander stems and one-third of the coriander leaves with 1 tbsp oil in a food processor to a thick paste.

    2. Heat ½ tbsp oil in a large saucepan over a medium heat and add the paste. Fry for 5 mins, stirring, adding a little water if it sticks. Add the chopped tomatoes and stock; cook for 5 mins. Add the kale and cook for 5 mins. Add the halved tomatoes and cook for 2 mins. Season with pepper.

    3. Meanwhile, cook the rice to pack instructions. Bring a separate pan of water to the boil and cook the broccoli for 3-4 mins until tender. Cut into smaller florets, if you like.

    4. Heat 1 tbsp oil in a frying pan over a medium-high heat. Add the paneer and cook for 7-10 mins, turning to brown on all sides. Stir the paneer, broccoli and remaining coriander into the curry; serve with the rice.

  3. Wednesday: Spiced cauliflower and chickpea taco

    1 cauliflower (about 500g), cut into small florets, leaves shredded
    3 tbsp olive oil
    400g tin chickpeas, drained and rinsed
    2 tbsp garam masala
    10g fresh coriander, roughly chopped
    500g sweet potatoes, scrubbed and cut lengthways into thin wedges
    250g pack cherry tomatoes, quartered
    35g sundried tomatoes (drained weight), finely chopped
    4 spring onions, finely chopped
    8 pack mini tortillas

    1. Preheat the oven to gas 7, 220°C, fan 200°C and put 2 large baking trays inside to heat up.

    2. Put the cauliflower florets on a hot baking tray, drizzle with ½ tbsp oil and toss to coat. Roast for 15 mins. Add the chickpeas, cauliflower leaves and garam masala, then drizzle with another ½ tbsp oil. Toss to coat, then roast for another 20-25 mins until tender and lightly browned. Season and stir in the coriander.

    3. Meanwhile, put the sweet potatoes on the second hot tray, season with pepper, then toss with 1 tbsp oil. Arrange so the wedges are skin-side down, then roast for 20-25 mins, tossing halfway through, until tender and golden.

    4. Meanwhile, mix the cherry and sundried tomatoes, spring onions and 1 tbsp oil in a bowl to make a salsa and set aside. Wrap the tortillas in foil and warm in the oven for the last 5 mins of cooking. Transfer everything to the table and let everyone assemble their own.

  4. Thursday: Pearl barley and tomato risotto

    100g sundried tomatoes (drained weight), finely chopped, plus 1 tbsp oil from the jar
    1 onion, finely chopped
    3 garlic cloves, crushed
    15g fresh parsley, stems finely chopped, leaves roughly chopped
    350g pearl barley
    400g tin chopped tomatoes
    1 reduced-salt vegetable stock cube, made up to 600ml
    100g Greek-style salad cheese, crumbled

    1. Heat the 1 tbsp oil from the tomato jar in a large, lidded saucepan over a medium-low heat. Add the onion, garlic and parsley stems and cook, stirring occasionally, for 5-7 mins until soft and translucent. Stir in the pearl barley, sundried tomatoes, chopped tomatoes and stock.

    2. Bring to the boil, then cover and reduce the heat to low. Simmer for 30-40 mins, stirring occasionally, until the barley is just cooked and all the liquid has been absorbed.

    3. Give the barley a good stir until it’s released its starch and the risotto is creamy; season with pepper. Stir in the cheese and parsley leaves to serve.

  5. Friday: Sweet potato and lentil 'lasagne'

    500g sweet potatoes, peeled and thinly sliced
    150g pearl barley, rinsed well
    1 tbsp olive oil
    1 onion, finely chopped
    190g mushrooms, roughly chopped
    2 garlic cloves, crushed
    400g tin chopped tomatoes
    390g tin green lentils, drained and rinsed
    15g fresh parsley, roughly chopped
    100g Greek-style salad cheese
    125g pack mozzarella

    1. Simmer the sweet potato slices in a large pan of water for 5 mins. Use a slotted spoon to carefully transfer to a plate, then set aside. Add the pearl barley to the pan of water and simmer for 35-40 mins until just tender. Drain.

    2. Meanwhile, heat the oil in a large saucepan over a medium heat and fry the onion for 5 mins until starting to soften. Add the mushrooms, increase the heat to high and cook for 5-7 mins until browned. Stir in the garlic and cook for 2 mins. Stir in the chopped tomatoes, reduce the heat to medium-low and simmer for 15 mins. Stir in the cooked barley, lentils and half the parsley; season.

    3. Preheat the oven to gas 6, 200°C, fan 180°C. Spoon half the lentil ragu into a baking dish (ours was 24 x 16cm), then top with half the sweet potato. Spoon the remaining ragu on top, then add the remaining sweet potato in an even layer.

    4. Crumble over the salad cheese and tear over the mozzarella. Bake for 20-25 mins until golden, then scatter with the remaining parsley to serve.

  6. Shopping list

    30g pack Tesco fresh coriander
    30g pack Tesco fresh flat-leaf parsley
    1 Tesco garlic bulb
    4 Tesco brown onions
    100g bunch Tesco spring onions
    1 Tesco cauliflower
    2 x 250g packs Nightingale Farms cherry tomatoes
    180g pack Tesco curly kale
    380g pack Redmere Farms mushrooms
    1kg pack Redmere Farms sweet potatoes
    200g pack Tesco paneer
    125g pack Creamfields mozzarella
    200g pack Creamfields Greek-style salad cheese
    8 pack Tesco mini tortilla wraps
    250g pack Tesco wholewheat noodles
    1kg bag Grower’s Harvest long-grain rice
    2 x 400g tins Grower’s Harvest chopped tomatoes
    400ml tin Tesco light coconut milk
    400g tin Tesco chickpeas
    390g tin Tesco green lentils
    500g pack Tesco pearl barley
    285g jar Tesco sundried tomato antipasti
    200g jar Tesco green Thai curry paste
    38g jar Tesco garam masala
    900g pack Tesco frozen broccoli florets

    +From your storecupboard:
    olive oil, reduced-salt vegetable stock cubes, vegetable oil

    Add items to basket

    *Based on a family of four. Total cost is based on online prices at the time of publishing and is subject to change. Dependent on product availability, total basket price online may change due to substitutions.