I usually make curry with chickpeas, onion, garlic and pease with mixed spices from a bag and a bit of canola oil, I usually have it with vegan and gluten free penne pasta both because it's better on my stomach and I'm not good at cooking rice.

I also make a vegan and gluten free cheese sauce from scratch using flour, hot water (though some of it is the red kidney bean juice from the can) with a vegan and gluten-free stock cube in, vegan cheese slices and a bit of mustard. I also use red onions, garlic, red kidney beans and peas in the cheese sauce and then have it with vegan and gluten free spaghetti.

The amount I make can last me about two days depending on how hungry I am, but I'm sure I could probably make more to last me more days.