Cheap Chickpea Curry
A thick, spiced curry with chickpeas and canned tomatoes in coconut milk. Serve over rice.
Cook the rice according to package directions. Set aside.
Heat oil in a large pot or deep skillet over medium heat.
Add the onion and cook 4–5 minutes until softened.
Add the garlic and ginger. Cook 1 minute, stirring constantly.
Add the curry powder, cumin, turmeric, and cayenne. Cook 1 minute, stirring constantly.
Pour in the diced tomatoes and stir to combine with the spices.
Add the chickpeas and coconut milk. Stir well.
Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered 15 minutes, stirring occasionally, until the sauce thickens.
Taste and adjust salt. Serve over rice.
Store-brand coconut milk (PC, Great Value) is significantly cheaper than premium brands.
- One can of coconut milk can be replaced with 400 mL of evaporated milk for a different but still rich sauce.
- Add a handful of frozen spinach in the last 5 minutes for extra nutrition.
- This freezes well — make a double batch and freeze half in portions.
Estimated values per serving.
This recipe is naturally gluten-free.
All ingredients are naturally gluten-free. Check curry powder and spice blend labels for wheat-based fillers.