Make your own curry sauce.

We still have food on the table.

On today's menu is meatballs/burgers with a homemade curry sauce and couscous.

The meatballs I made yesterday as I used a part of the minced turkey meat for a pasta sauce. I bought one kilogram with a discount of 40% because it reached its expiry date.
The curry sauce I made from the tomatoes left (the five years old ones I mentioned before).
The couscous was in my cupboard and I have left for about one more meal.

No vegetables today.

Tomato ketchup or curry sauce you can easily make yourself.

You can use tomato paste or fresh tomatoes. The tomatoes I use I grew myself 5 years ago. I saved them

The fastest way is to wash the tomatoes, cut them in pieces and cook till they are soft.
I added the garlic out of the jar to it plus curry, ginger, laurel and some sugar.

If you use tomato paste you only need to added some water plus the spices.

This is what it looks like once soft.
There's no need to peel tomatoes or cut out the heart and remove the seeds. It's not only a waste of time but you will remove a part of the flesh too.

What you need is a sieve.

Pour the sauce through a sieve and push/stir it through it.
You will have a great sauce within go et time. I added some more curry sauce since this is curry sauce not tomato ketchup.

Is your sauce too thin you can keep it longer on the fire or add some tomato paste to it.

I added a part of the curry sauce to the burgers/meatballs. The rest I save for tomorrow.

The couscous I used is ready in short time. I add the same amount of boiled water to it and waited 5-10 minutes. If you like you can add salt to it or use broth instead of water. Some real butter is possible too.

We eat mainly what we have in stock.
We have canned food, rice, couscous, flour, oatmeal flakes, etc.
We use food that passed the expiry date for years and received a bag of powder food.
The challenge is to make something edible, preferably a good tasty meal, with what we have.
The biggest problem is the carbohydrates most of it contains.

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