Curry!

In many countries, curried dishes are a poor man's meal. Restaurants in the US charge plenty for it, though. I adore curry powder, and will put some in rice, on fish, on shrimp, on vegetables, and chicken! Cooked, of course. You need a bit to make it noticeable. I wanted to recommend going to ethnic markets with bulk spices. I've managed to find a store with plenty of bulk spices and coffee and olives and cheeses and yadda-yadda-yadda. The point is, in a normal grocery store, it can be $4 for a pathetic 3 ounce container of curry. At this ethnic market, it was about $1.25 for 4 ounces! Granted, they only gave me paper bags to carry it in, so I had to make a run into the dollar store to get some spice containers. For the foods I like to eat, I only get cumin, curry powder, black pepper, and salt. If I feel more creative, I'll get cinnamon and bay leaves. These will run you maybe $10, but they'll last a long time.

Curried Vegetables Recipe
One Red Potato cubed
One Zucchini cut into half moons (or whatever medium-small shape strikes your fancy)
Another optional veggie, maybe zucchini's yellow squash counterpart, or cauliflower
Half can of chickpeas
One Onion chopped
3 Garlic Cloves chopped
chopped or grated Ginger (optional)
Curry powder 2 or 3 tbsp
Salt, Pepper
Chicken stock or bouillon (optional)
water (depends on the room taken up in the pot)
half-can tomato sauce (small)
oil for cooking 1 tbsp

Heat oil in medium/large saucepan/pot. Making sure it is hot (just starts to sizzle), turn the heat down to medium and put the onions in for a few minutes. While you wait, try to bring a small saucepan of water up to a boil. Be sure to put in the chicken stock, curry powder, salt, and pepper into the small saucepan. In the large saucepan, put in the garlic and ginger and let it cook for 30 seconds. Put in the vegetables and tomato sauce and let it sweat for a minute or two. If you feel that the food is starting to stick at the bottom of the pan from lack of oil, go ahead and put the boiling water in. Make sure the water just covers the veggies. Stir it and cover for 30 minutes at medium heat. Taste to see if it is ready. Let it cook more if you feel it needs it. If you can eat it like it is, enjoy! Warning: curry powder may temporary turn your pots or sink yellow.

I apologize for the lack of detail and specification on amounts. I don't have measuring cups or spoons, and prefer to just throw in what seems good at a time that seems right, with some standard guidelines.
So, calories for the entire dish: 750. This is enough for more than one serving, so share with a significant other, friends, or family.
Price: ~$2.30 (without optional extra veggie)
Additional suggestion: Add rice or a hard-boiled egg if you'd like. As always, be aware of calorie intake.