You’ve got a pack of your favorite homos coming over, and are crying into your torn Blondie t-shirt over your lack of funds. Honey! It’s called, MAKE IT AT HOME!

I love restaurants as much as the next guy, and sure, pre-made things from Whole Foods are divine, but the bottom line is CASH, my friend, and how you could be working it harder than Rachael Ray.

This week’s recipe is something yours truly scrapped together, with pennies and actual food.

Thai Coconut Curry with Tofu & Vagetables (wocka, wocka)

1 can of light coconut milk
3 cups cooked brown rice
2 heads of broccoli, cut up into pieces
4 zucchinis or summer squashes, cut up into pieces
5 carrots, cut up into pieces
1 block of firm tofu, cut up into chunks
1/2 cup of chopped cilantro
1 lime
small piece of fresh ginger, peeled
3 cloves of garlic
1 T olive oil
1 tsp red chili flakes
sea salt
black pepper
1 cup water

In a big ol’ pot, heat olive oil. Crush garlic cloves and grate ginger into it. Cook, stirring, until translucent. Add coconut milk and water, ensuring all of the garlic and ginger is scraped from the bottom of the pot. Add chili flakes, sea salt, and black pepper to taste. Add broccoli, squash, carrots. Cook until almost done (but still crunchy). Add brown rice, tofu, and cilantro. Simmer on low heat, occaisionally stirring, for at least 10-15 minutes. Before serving, squeeze fresh lime juice into the pot.

How does this meal stack up?

a) Cost:

Coconut milk: $2.00
Brown rice: $0.25
Broccoli: $2.00
Zucchini: $2.00
Carrots: $0.50
Tofu: $1.75
Lime: $0.25
Ginger: $0.25
Garlic, olive oil, chili, salt, pepper: negligible!

Number of meals or people from single recipe: approximately 4 (and I can EAT, ok?)

Cost of single meal: $2.25

Total cost: $9.00

Cost of ordering a similar meal from a Thai restaurant for 4: $24.00

Number of takeout containers and bags that you won’t be throwing away: 5

b) Delicious!