Cheap Chickpea Curry

Ingredients

• AmountIngredientEst. cost
• 2 cans (540 mL each) chickpeas, drained and rinsed $3.00
• 1 can (400 mL) coconut milk $2.80
• 1 can (796 mL) diced tomatoes $2.00
• 200 g dry long-grain white rice $0.50
• 1 medium onion, diced $1.23
• 4 cloves garlic, minced $0.32
• 1 tsp fresh ginger, grated (or 0.5 tsp ground) $0.15
• 1.5 tsp curry powder $0.08
• 1 tsp ground cumin $0.05
• 0.5 tsp turmeric $0.05
• 0.25 tsp cayenne pepper $0.03
• 1 tbsp vegetable oil $0.06
• to taste salt $0.04
• Recipe total$10.31

Instructions

1. 1 Cook the rice according to package directions. Set aside.
2. 2 Heat oil in a large pot or deep skillet over medium heat.
3. 3 Add the onion and cook 4–5 minutes until softened.
4. 4 Add the garlic and ginger. Cook 1 minute, stirring constantly.
5. 5 Add the curry powder, cumin, turmeric, and cayenne. Cook 1 minute, stirring constantly.
6. 6 Pour in the diced tomatoes and stir to combine with the spices.
7. 7 Add the chickpeas and coconut milk. Stir well.
8. 8 Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered 15 minutes, stirring occasionally, until the sauce thickens.
9. 9 Taste and adjust salt. Serve over rice.

Nutrition per Serving

Estimated values per serving.